|Lemon juice||1⁄4 Cup (4 tbs)|
|Cilantro||3 Cup (48 tbs), chopped|
|Green onions||1 , chopped|
|Garlic||3⁄4 Teaspoon, minced|
|Canned pinto beans||15 1⁄2 Ounce, drained, rinsed (1 Can)|
|Avocado||1 , diced|
|Tomatoes||3 Medium, seeded and diced|
|Head of lettuce||1 , shredded|
|Radicchio||1 , shredded (Or 2 Bunch)|
|Radicchio head/2 bunches||1 , shredded|
|Beef||1 Pound (Sirloin Or Flank Steak)|
|Seasoned salt||1⁄2 Teaspoon|
|Olive oil||1⁄2 Teaspoon|
Combine all ingredients in a container with a tight fitting lid. Shake well until thoroughly combined.
Pour 3 tablespoons of dressing over pinto beans. Toss well.
In another container, toss 3 tablespoons dressing with avocado and tomato chunks.
In a large bowl, toss lettuce and radicchio or watercress with remaining dressing.
Sprinkle meat with salt and pepper. Brush a cast iron skillet with oil and heat over high heat until it begins to smoke. Sear meat for about 2 minutes on each side, or until rare or medium rare.
Slice very thin across the grain.
Assemble and Serve:
Preheat oven to 200°. Warm flour tortillas in oven for a few minutes.
Line a large platter with greens. Arrange sliced steak in center of greens; place beans on one side of meat, avocados and tomatoes on the other.
Serve salad with a dish of warm tortillas. Guests roll their own tortillas filled with salad ingredients.
Serve with side dishes of Mexican salsa, sour cream, black olives, etc.