Bistec Street Tacos with Seasoned Black Beans

Seared seasoned steak strips served on warm corn tortillas with diced white onion, fresh cilantro, and a quick side of cumin-infused black beans.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $6.67/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• quick
• comfort food
• smoky
• spicy

Ingredients

• 2 pound flank steak (thinly sliced against the grain into bite-sized strips)
• 1 tablespoon chili powder
• 1.5 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon vegetable oil
• 2 limes (juiced)
• 1 can black beans (rinsed and drained)
• 1 package corn tortillas
• 1 white onion (medium, finely diced)
• 1 bunch fresh cilantro (finely chopped)

Instructions

1. Toss the sliced flank steak in a bowl with chili powder, 1 teaspoon of the ground cumin, smoked paprika, 1 teaspoon of the salt, black pepper, and half of the lime juice until thoroughly coated.
2. In a small saucepan over medium heat, combine the black beans with 2 tablespoons of water, the remaining 1/2 teaspoon ground cumin, and the remaining 1/2 teaspoon salt. Simmer gently for 5 minutes, stirring occasionally, then keep warm.
3. Heat 1 tablespoon of the vegetable oil in a large heavy skillet or cast-iron pan over high heat until shimmering. Add half the seasoned steak in a single layer and sear without moving for 2 minutes until deeply browned, then flip and cook 1 to 2 minutes more until browned and cooked through (internal temperature 145°F). Transfer to a warm plate and repeat with the remaining 1 tablespoon vegetable oil and remaining steak.
4. Warm the corn tortillas in a dry skillet over medium-high heat for 30 seconds per side until soft and pliable, wrapping them in a clean kitchen towel to keep warm.
5. Assemble the tacos by doubling up warm corn tortillas, filling them with seared bistec, and topping with finely diced white onion, chopped fresh cilantro, and a drizzle of the remaining lime juice. Serve immediately alongside the seasoned warm black beans.

Notes

To store planned leftovers, keep the seared steak, seasoned black beans, and diced onion-cilantro toppings in separate airtight containers in the refrigerator for up to 4 days. Reheat the steak and beans gently before assembling onto fresh, warmed tortillas.

Nutrition (per serving)

• Calories: 485
• Protein: 37.2 g
• Carbohydrates: 48.6 g
• Fat: 15.4 g
• Fiber: 7.4 g
• Sodium: 680 mg
• Saturated Fat: 4.1 g
• Sugar: 2.2 g
• Cholesterol: 78 mg