Mexican Steak and Veggie Salad

Details

Ingredients

• 2 pounds flank steak
• 6 tablespoons extra-virgin olive oil
• ¼ cup lime juice
• 2 tablespoons Worcestershire sauce
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt
• ¼ teaspoon ground cumin
• ¼ teaspoon ground black pepper
• cooking spray
• 1 (15 ounce) can black beans, rinsed and drained
• 1 ½ cups cherry tomatoes
• 1 red onion, chopped
• 8 cups chopped romaine lettuce
• 1 cup crumbled queso fresco
• ¼ cup chopped fresh cilantro