Here's a delicious dish that you can get on the table in less than 30 minutes...it features slices of pan-grilled flank steak simmered in picante sauce and served in tortillas with black beans and tangy sour cream.
Using a sharp knife, score the steak by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Heat the oil in a 12-inch skillet or grill pan over medium-high heat. Add the steak and cook for 8 minutes or until it's well browned on both sides.
Add the picante sauce. Reduce the heat to low and cook for 3 minutes for medium-rare or to desired doneness. Remove the steak from the skillet and let stand for 5 minutes. Add the beans to the skillet and heat through.
Slice the steak on the diagonal. Divide the steak and bean mixture evenly among the tortillas. Top with sour cream, if desired and wrap the tortillas around the filling.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.