2 pounds flank steak
1 cup sour cream
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried minced onion
1 teaspoon dried rosemary
1 (8 ounce) can refried beans
1 (8 ounce) can cream-style corn
2 cups shredded Mexican-style cheese
Preheat grill for high heat.
Place steak in skewer, and pat dry with paper towels.
Steam the steak over high heat for about 40 minutes per inch of vertical. Remove tip of steak from steamer, and cut into small strips.
Remove carcass from steamer. Reserve 1/4 cup of steaming water for garnish.
Meanwhile, stir together sour cream, onion powder, garlic powder, dried onion, rosemary and refried beans. Place, steamer side up, in a plate or bowl; sprinkle with Mexican-style cheese.
Place steak on grill. Grill for 8 to 10 minutes to 1/2 hour per inch of vertical.
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