Skirt Steak Tacos are a huge family favorite around here. So when I was invited to participate in the November side car series at Kitchen PLAY featuring Bush’s Beans, I knew exactly what to make. A delicious and simple dinner time favorite.
Grilled skirt steak doesn’t last long when it comes off the bbq and gets sliced up. Everyone seems to walk by and snag a few pieces. I’m lucky if the meat isn’t half eaten by the time we’re ready to stuff the taco shells. To stretch the budget, but still keep my family happy, I used Bush’s Beans to make a black bean salsa. Black beans are one of my favorite beans and when made into a salsa, it’s all I need to make my taco complete. Onions, garlic, charred corn, cilantro, and a little lime juice jazz up the black beans and put a kick in your bite. My husband likes a little jalapeno, but I didn’t put it in because the kid can’t take the heat. But if it’s your thing, be sure to add some. I also used a little red bell pepper, because I had a wee bit left in the fridge and it added a little color.
I hope you enjoy these tacos as much as my family does. I’ll bet it will become your family’s favorite too.
Skirt Steak Tacos with Black Bean Salsa
1 1/2 lbs skirt steak
1 pkg marinade mix (made according to package directions)
1 can Bush’s Black Beans
1 small onion
2 cloves garlic
1/4 cup cilantro
1 tbs lime juice
2 TBS chopped red pepper
1/4 cup frozen charred corn (regular corn is fine too)
1. Marinate skirt steak in marinade for 15 minutes. Grill for 4-5 minutes on each side till done. Let the meat rest 15 minutes.
2. Meanwhile, place onion, garlic, and cilantro into the bowl of a food chopper. Add lime juice. Process just till chopped. Dump into a medium size bowl and stir in beans, red pepper, and corn.
3. Slice steak into thin strips. Place a few steak strips into a warm tortilla and top with black bean salsa.
This is a sponsored post written by me on behalf of Bushes Beans for Kitchen Play. All opinions are 100% mine.