Steak Fajita Salad with Tortilla Croutons
['2 corn tortillas', 'Olive oil', 'Parchment paper', '3 tablespoons lime juice', '2 tablespoons finely chopped fresh cilantro', '3/4 lb flank steak', '1 medium yellow onion, halved and thinluy sliced', '2 small bell peppers (red and/or yellow), thinly sliced', '2 garlic cloves, minced', '1/2 teaspoon ground cumin', '2 romaine hearts, chopped', '1 cup cooked black beans']
Heat oven to 350°. Lightly brush tortillas with olive oil, thinly slice and arrange on a parchment-lined baking sheet. Season with salt and bake until crispy, 15 minutes.
In a mixing bowl, whisk together lime juice, 2 tablespoons oil, cilantro and 1/2 teaspoon salt; set aside. In a large heavy skillet over high heat, heat 1 tablespoon oil. Pat steak dry and season with salt. Sear steak until browned, 3 minutes per side for medium rare; transfer to a cutting board. Add onion and peppers to skillet and sauté. over high heat, stirring occasionally until lightly browned, 3 minutes. Add garlic and cumin; cook 1 minute more. Season with salt and remove from heat. Thinly slice steak across the grain.Add romaine and beans to bowl with dressing and toss to combine; transfer saladto a platter and top with steak, pepper mixture and tortilla croutons.
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