Recipe courtesy of Bobby Deen
Steak Tacos with Black Bean Pico de Gallo
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 12 ounces flank steak, trimmed
  • 1 teaspoon chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • Cooking spray, for greasing the pan
  • 1 cup canned black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon olive oil
  • 2 medium tomatoes, chopped
  • 1 clove garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 8 corn taco shells, warmed

Directions

Sprinkle the steak with the chili powder, 1/2 teaspoon of the salt and cumin. Spray a large nonstick skillet with cooking spray and set over high heat. Add the steak and cook until browned, about 5 minutes. Turn the steak and cook about 5 minutes longer for medium-rare. Transfer the steak to a cutting board. Let stand 5 minutes. Cut the steak diagonally across the grain into paper-thin slices.

Meanwhile, combine the black beans, cilantro, lime juice, oil, tomatoes, garlic, jalapeno and the remaining 1/4 teaspoon salt in a large bowl and toss to coat well. Evenly divide the steak slices among the tacos. Top each taco evenly with the tomato mixture.

Per Serving: 335 Cal; 25 g Protein; 12 g Tot Fat; 3 g Sat Fat; 5 g Mono Fat; 33 g Carb; 7 g Fiber; 4 g Sugar; 115 mg Calcium; 4 mg Iron; 512 mg Sodium; 29 mg Cholesterol

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