Who said refried beans had to be pintos? Cannellini beans-cooked in the same skillet as the salsa-marinated steak-get the twice-cooked treatment, adding nutty creaminess to meaty tacos.
| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 cups jarred red salsa (about 12 ounces)
- 2 garlic cloves, smashed
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lime juice (about 2 limes)
- 1 1/4 pounds skirt steak, trimmed and cut into 3 pieces
- 12 (6-inch) flour tortillas
- Kosher salt and freshly ground black pepper
- 2 (15-ounce) cans cannellini beans, with liquid
- 1/2 cup loosely packed fresh cilantro leaves, coarsely chopped
Instructions
- MARINATE THE STEAK: Combine 1 cup of the salsa, the garlic, 2 tablespoons of the oil, the Worcestershire, and lime juice in a resealable plastic bag and add the steak. Shake to evenly disperse and marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
- SET UP: Preheat the oven to 300 degrees F. Wrap the tortillas in aluminum foil and keep warm in the oven.
- SEAR THE STEAKS: Heat a large skillet over medium-high heat. Remove the steaks from the bag, allowing the large salsa bits and extra marinade to drip off, and pat with paper towels to dry slightly. Sprinkle with 1 teaspoon salt and a couple turns of pepper. Pour the remaining 2 tablespoons oil into the skillet and cook the steaks on one side until browned, about 4 minutes. Flip and cook until charred and medium-rare, about 3 more minutes. Let rest on a cutting board before slicing.
- MASH THE BEANS: Add the beans with their liquid to the same skillet and cook until the liquid has reduced by half, 4 to 6 minutes. Mash with a potato masher until smooth.
- ASSEMBLE THE TACOS: Slice the steak against the grain into 2- to 3-inch-long pieces. Spread the center of each tortilla with 1 tablespoon of the beans. Arrange a few slices of steak on top of each with some of the remaining salsa and some cilantro. Serve the extra beans on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1111 |
| Total Fat | 44 g |
| Saturated Fat | 11 g |
| Carbohydrates | 126 g |
| Dietary Fiber | 16 g |
| Sugar | 8 g |
| Protein | 57 g |
| Cholesterol | 92 mg |
| Sodium | 1837 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1111 |
| Total Fat | 44 g |
| Saturated Fat | 11 g |
| Carbohydrates | 126 g |
| Dietary Fiber | 16 g |
| Sugar | 8 g |
| Protein | 57 g |
| Cholesterol | 92 mg |
| Sodium | 1837 mg |
Reviews
The marinated steak was delicious in these tacos. Very easy recipe and quick to cook after marinating.
Made this last night for a simple, but very tasty meal. Haven’t made tacos since our kids left home. Boy, we sure missed the simple. I subbed the white beans for a can of refried beans and they hit the spot. Will definitely make this again this summer.
excellent flavor great change from the usual