Recipe created and provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 1 pound Skirt steak – remove some of the silver skin
- 4 tbsps. Vegetable oil (3 tbsps. for marinade and 1 tbsp. for beans)
- 1 lemon, 1 orange and 1 lime – juice them all
- 1 Lime – zest and cut in half (for garnish)
- 1/4 tsp. Cumin
- 1/4 tsp. Parika
- 1/4 tsp. Chilli Powder
- Coarse Salt and fresh cracked Pepper – to taste
- 1 (16-ounce) can Black beans
- Chef Crusco’s Tomatillo Salsa – 3-4 tbsps. only
- 2 cups shredded Romaine Lettuce
- 1/2 cup crumbled Queso Fresco
- 1/2 cup Mexican Crema
- 1 ripe Avocado – pitted and thinly sliced
- Cilantro – for garnish
- 8 Corn Tortillas – toasted directly on the flame or in a saute pan
Directions
- Combine vegetable oil, citrus juices, zest, spices, salt and pepper. Marinate skirt steak in a zip lock bag in the refrigerator for at least 1-2 hours.
- Place the last tbsp of vegetable oil in a sauce on med heat. Add the Tomatillo Salsa and cook for a minute or two. Add the can of black beans, reduce the heat to a simmer. Season with Salt and Pepper. After 3-4 minutes, start smashing beans with a hand held masher until smooth. Set aside.
- Shred the Romaine lettuce, crumble the Queso Fresco and slice the Avocado. Pick Cilantro leaves for garnish. Set them all aside.
- Remove steak from marinade and pat dry some; discard marinade. Grill the steak for 3-4 minutes per side or until center is slightly pink. If you don’t have a grill you can use a cast iron grill pan on your stove top too.
- Once cooked, allow to rest for 3-4 minutes and when ready, cut and slice across the grain.
- Toast your Corn tortillas directly on the flame or in a saute pan.
- To assemble, spread 2-3 tbsps. mashed black beans onto the tortilla. Top with lettuce. Place the steak slices and avocado on top. Garnish with the queso fresco, mexican crema, cilantro and lime wedge. Serve with Chef Crusco’s Corn and Cilantro Rice. Enjoy!
