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© Meredith Corporation. All rights reserved. Used with permission.
Heat butter (or margarine) in a large skillet over medium heat. Add onions and cook, covered, for 7 to 9 minutes or until tender, stirring occasionally. Add pepper strips, sage and oregano. Cook, uncovered, over medium-high heat for 4 to 5 minutes more or until onions are golden and pepper strips are crisp-tender, stirring constantly.
Trim fat from steak. Score steak on both sides by making shallow cuts at 1-inch intervals in a diamond pattern. Rub both sides with black pepper and salt. Grill steak on the rack of an uncovered grill directly over medium heat for 8 to 12 minutes for medium-rare (145°F) or 12 to 15 minutes for medium (160°F), turning once.(Or, Preheat grill pan over medium-high heat. Prepare steaks as directed. On greased grill pan, grill steaks 8 to 12 minutes for medium-rare (145°F) or 12 to 15 minutes for medium (160°F), turning once.)
To serve, thinly slice steak diagonally across the grain and top with onion mixture. Serve steak strips and onion mixture in warm tortillas with black beans on the side.