Chipotle Steak & Black Bean Tacos

Chipotle Steak & Black Bean Tacos ingredients

• 12 oz skirt steak or flank steak
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp chili powder
• 0.5 tsp ground cumin
• 0.5 tsp smoked paprika
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 1 can canned black beans
• 0.5 cup corn kernels
• 0.25 red onion
• 2 tbsp fresh cilantro
• 1 tbsp lime juice
• pinch kosher salt
• 0.5 cup sour cream or Greek yogurt
• 1 tsp chipotle in adobo sauce
• 1 tsp lime juice
• 0.5 tsp honey or maple syrup
• 6 corn or flour tortillas
• 1 avocado
• 1 tbsp fresh cilantro

How to make Chipotle Steak & Black Bean Tacos

1. Prepare the steak marinade: In a shallow dish or resealable bag, combine 1 tbsp lime juice, 1 tbsp olive oil, 1 tsp chili powder, 0.5 tsp ground cumin, 0.5 tsp smoked paprika, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Add the 12 oz skirt steak or flank steak, ensuring it's fully coated. Let marinate at room temperature for at least 15 minutes, or refrigerate for up to 2 hours for deeper flavor.
2. While the steak marinates, make the Black Bean Relish: In a medium bowl, combine the rinsed and drained 1 can black beans, 0.5 cup corn kernels, 0.25 finely diced red onion, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, and a pinch of kosher salt. Stir well to combine and set aside.
3. Next, prepare the Chipotle Crema: In a small bowl, whisk together 0.5 cup sour cream or Greek yogurt, 1 tsp finely minced chipotle in adobo sauce along with 1 tsp of its adobo sauce, 1 tsp lime juice, and 0.5 tsp honey or maple syrup if using. Taste and adjust seasoning as needed; set aside.
4. Heat a large cast-iron skillet or griddle over medium-high heat until very hot, about 3-5 minutes.
5. Remove the steak from the marinade, allowing any excess to drip off. Place the steak in the hot skillet and cook for 3-5 minutes per side for medium-rare (internal temperature 130-135°F), or until your desired doneness is reached. Flank and skirt steaks cook quickly.
6. Transfer the cooked steak to a cutting board and tent loosely with foil. Allow it to rest for 5-7 minutes before slicing. This resting period is crucial for juicy steak.
7. While the steak rests, warm the 6 corn or flour tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-45 seconds, or by heating them in a dry skillet over medium heat for 15-20 seconds per side until pliable and lightly toasted.
8. Slice the rested steak thinly against the grain. Cutting against the grain breaks up the muscle fibers, making the steak much more tender and easier to chew.
9. To assemble the tacos, lay out the warm tortillas. Spoon a layer of the sliced steak onto each tortilla.
10. Top the steak with a generous spoonful of the Black Bean Relish. Drizzle each taco with the prepared Chipotle Crema.
11. Garnish with sliced or diced 1 avocado and an additional 1 tbsp fresh cilantro, if desired. Serve immediately.

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