Thick Cut BreakAway® Beef Sirloin Steak on a bolillo roll with black bean spread, sliced jalapeño pepper, onion, avocado, cilantro and shredded Monterey Jack cheese. Served with Spanish rice and green salad.
Serving Size
1 Serving
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Ingredients
| NAME |
QUANTITY |
| 1 portion Thick Cut BreakAway Beefsteaks |
4 oz. |
| Fajita seasoning |
1/2 tsp. |
| Bolillo roll or crusty French roll |
1 |
| Black beans, mashed |
1/3 cup |
| White onion, sliced |
1/4 cup |
| Jalapeno, sliced |
1 |
| Avocado, sliced |
1/2 |
| Cilantro, chopped |
2 tbsp. |
| Tomato, chopped |
1/2 |
| Lettuce, shredded |
1/2 cup |
| Spanish rice, if desired |
|
Method
- Place frozen portion of beef on a preheated flat grill (350 degrees F).
- After the portion has cooked through half its thickness, flip once.
- As the meat slices begin to cook, separate them with a spatula and season with fajita seasoning.
- Beef should have an evenly brown appearance when completely cooked.
- Slice roll in half.
- Spread bottom half of roll with black beans and layer with white onion, jalapeno, avocado and cilantro.
- Add the steak on top of layered ingredients and top with other half of roll.
- Serve with Spanish rice and lettuce, sprinkled with tomato.