Target: 6 × 4 inches · landscape

Garlic-Cilantro Steak, Black Bean, and Mushroom Skillet

33 min · 4 servings

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

1. Cut steak across the grain into strips; toss with salt, pepper, and cumin.

2. Sear steak in batches in hot oil; rest on a plate. Brown mushrooms in the remaining oil, then soften the onion.

3. Stir in garlic and drained beans just until fragrant and hot. Wrap tortillas in a damp towel and microwave until pliable.

4. Return steak and juices briefly. Off heat, squeeze in lime juice and fold through cilantro; serve with lime wedges, avocado, and warm tortillas.

Cook’s note: Leave space between steak strips so the cast-iron pan sears instead of steams.