Salsa-Marinated Skirt Steak Soft Tacos With Refried White Beans
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 1⁄2 cups jarred salsa
- 2 garlic cloves, smashed
- 1⁄4 cup extra-virgin olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lime juice
- 1 1⁄4 lbs skirt steaks, trimmed and cut into 3 pieces
- 12 (6 inch) flour tortillas
- 2 (15 ounce) cans cannellini beans, with liquid
- 1⁄2 cup loosely packed cilantro leaf, chopped
directions
- Combine 1 cup of salsa, garlic, 2 tablespoons of oil, Worcestershire and lime juice in a plastic bag. Add steak to bag.
- Marinate steak for 30 minutes at room temperature or up to 2 hours in the refrigerator.
- Preheat oven to 300 F.
- Wrap tortillas in aluminum foil and keep warm in the oven.
- Heat a large skillet over medium-high heat.
- Remove steaks from bag, allowing large salsa bit and extra marinade to drip off, and pat with paper towels to dry slightly.
- Sprinkle steak with salt and pepper.
- Pour remaining oil into skillet and cook steaks until brown, flipping once
- Let meat rest on cutting board before slicing.
- Add beans and their liquid to the skillet and cook until the liquid is reduced by half.
- Mash beans until smoooth.
- Slice steak against the grain into strips.
- Spread the centre of each tortilla with 1 tablespoon of the beans.
- Arrange steak on top of beans, top with remaining salsa and some cilantro.
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