*Click and drag the instructions below to re-arrange them in the correct order

INGREDIENTS

• 1 U.S. beef Strip Steak Boneless, cut 3/4 inch thick (about 8 ounces each)
• 1-1/4 cups Casera Salsa
• 4 small corn tortillas (5 to 6 inch diameter), toasted
• 1 cup no-salt-added refried beans
• 1 cup thinly sliced iceberg lettuce
• 1/4 cup crumbled Feta cheese
• 1/4 cup diced red onion or pickled red onion

COOKING

• Place U.S. beef steak and 1/2 cup casera Salsa in food-safe plastic bag; turn steak to coat
• Close bag securely and marinate in refrigerator 1 hour.
• Remove steak from marinade; discard marinade
• Place steak on grid over medium, ash covered coals
• Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally
• Remove; let stand 5 minutes
• Cut steaks lengthwise in thirds, then crosswise into 1/4-inch thick pieces
• Spread each tortilla with 1/4 cup refried beans
• Top with lettuce, U.S. beef and remaining 3/4 cup salsa. Sprinkle with cheese and onion