Salsa-Marinated Skirt Steak Soft Tacos With Refried White Beans

The Chopped Cookbook (2014)

• Ready In: 1 hr
• 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

1. Combine 1 cup of salsa, garlic, 2 tablespoons of oil, Worcestershire and lime juice in a plastic bag. Add steak to bag.
2. Marinate steak for 30 minutes at room temperature or up to 2 hours in the refrigerator.
3. Preheat oven to 300 F.
4. Wrap tortillas in aluminum foil and keep warm in the oven.
5. Heat a large skillet over medium-high heat.
6. Remove steaks from bag, allowing large salsa bit and extra marinade to drip off, and pat with paper towels to dry slightly.
7. Sprinkle steak with salt and pepper.
8. Pour remaining oil into skillet and cook steaks until brown, flipping once
9. Let meat rest on cutting board before slicing.
10. Add beans and their liquid to the skillet and cook until the liquid is reduced by half.
11. Mash beans until smoooth.
12. Slice steak against the grain into strips.
13. Spread the centre of each tortilla with 1 tablespoon of the beans.
14. Arrange steak on top of beans, top with remaining salsa and some cilantro.