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Garlic-Cilantro Steak, Black Bean, and Mushroom Skillet

A hot cast-iron sear, browned mushrooms, and briefly warmed beans make a dry, savory skillet bright with lime and cilantro.

Seared steak, browned mushrooms, and black beans fill a cast-iron skillet beside avocado, lime, and warm tortillas.

Skirt steak cooks quickly when cut across the grain and seared in batches. While it rests, mushrooms have room to brown in the same pan, giving the beans a savory base without turning the skillet into a saucy stew.

Slice for a quick sear

Skirt steak has long muscle fibers, so cut across the grain to shorten them before cooking. Drying the strips helps the hot cast iron brown their surfaces instead of steaming them.

Give the pan room to brown

Sear the steak in uncrowded batches and move each batch to a plate as soon as its edges color. The brief rest keeps the beef from overcooking while the mushrooms make contact with the hot pan.

Mushrooms and onion brown in the cast-iron skillet while seared steak rests on a plate beside it. — Mushrooms and onion brown in the skillet while the seared steak rests nearby.

Keep the beans warm and dry

Let the mushrooms brown before adding the onion, then stir in garlic only until fragrant. Drained beans need just enough time in the pan to heat through, preserving the skillet's browned, savory character.

Brighten off the heat

Return the steak only long enough to warm it, then add lime juice and cilantro after taking the pan off the burner. Serve with avocado and soft tortillas for scooping, with extra lime at the table.

A close view reveals browned steak edges, mushrooms, black beans, cilantro, and sliced avocado. — A close view shows seared steak, browned mushrooms, glossy beans, and fresh cilantro beside avocado.

Garlic-Cilantro Steak, Black Bean, and Mushroom Skillet

4 servings

33 minutes total

Ingredients

• 1 1/2 lb skirt steak, trimmed and cut across the grain into 1/2-inch strips
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 tsp ground cumin
• 2 tbsp neutral oil, divided
• 12 oz cremini mushrooms, thickly sliced
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, finely chopped
• 1 (15 oz) can black beans, drained and rinsed
• 2 limes
• 1/2 cup chopped fresh cilantro
• 1 ripe avocado
• 8 small flour tortillas

Method

Slice and dry the steak
Pat the skirt steak dry, trim away any tough silver skin, and cut it across the grain into 1/2-inch strips so each piece stays tender after a quick sear.
Look for: The strips are short, evenly sized, and dry on the surface.
Season the steak
Toss the steak strips with the kosher salt, black pepper, and ground cumin until the seasoning is distributed over every piece.
Look for: Each strip has a light, even dusting of cumin and seasoning.
Sear in batches
Heat 1 tablespoon neutral oil in a cast-iron skillet over high heat until shimmering, then sear the steak in uncrowded batches for about 1 minute per side; transfer each batch to a plate to rest.
Look for: The skillet gives a strong sizzle and the strips develop browned edges while staying slightly pink inside.
Brown the mushrooms and onion
Add the remaining neutral oil to the skillet, spread the mushrooms in a single layer, and let them brown before stirring in the sliced onion; cook until the mushroom edges are deeply golden and the onion softens while the steak rests.
Look for: Mushrooms have browned edges rather than releasing a pool of liquid, and the onion is soft.
Add garlic and beans
Stir the chopped garlic through the mushrooms and onion just until fragrant, then fold in the drained black beans and cook only until warmed through, keeping the skillet savory and relatively dry.
Look for: The garlic smells aromatic without browning and the beans are hot with no watery sauce in the pan.
Warm the tortillas
Wrap the flour tortillas in a clean, slightly damp towel and microwave until pliable, about 30 seconds; keep them covered so they stay warm while the skillet finishes.
Look for: The tortillas bend easily and remain soft rather than crisping.
Return the steak
Tip the resting steak and any plate juices back into the skillet, then toss briefly with the mushrooms and beans until the beef is just hot again without cooking it through further.
Look for: The steak is warm and glossy, while the browned surfaces remain visible.
Finish and serve
Remove the skillet from the heat and halve both limes; squeeze the juice from one half into the pan, fold through the chopped cilantro, and cut the other half into wedges for serving with sliced avocado and warm tortillas.
Look for: Fresh lime and cilantro lift the savory skillet, with avocado and tortillas ready alongside.