Garlic-Cilantro Steak, Black Bean, and Mushroom Skillet

Quickly seared skirt steak joins browned mushrooms, black beans, garlic, lime, and cilantro in a savory skillet served with avocado and warm tortillas.

33 min

4 servings

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

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

Equipment

Cast-iron skillet · Tongs · Instant-read thermometer · Microwave-safe plate · Clean kitchen towel

Keep the steak tender

Dry the strips well and sear in batches; an uncrowded cast-iron surface builds browned edges quickly.

Finish at the table

Set out warm tortillas, sliced avocado, and lime wedges so each serving can be wrapped or scooped as desired.

Prepare and season

01. Pat the skirt steak dry, trim tough silver skin, and cut across the grain into 1/2-inch strips for tender bites.

02. Toss the strips with kosher salt, black pepper, and cumin until each piece is lightly coated.

Sear and brown

03. Heat 1 tablespoon oil until shimmering; sear steak in uncrowded batches for about 1 minute per side, then rest it on a plate.

04. Use the remaining oil to brown mushrooms in a single layer, then stir in onion and cook until softened as the steak rests.

Warm and combine

05. Stir garlic through the vegetables just until fragrant, then fold in drained beans only until hot; keep the skillet relatively dry.

06. Wrap tortillas in a clean, slightly damp towel and microwave about 30 seconds, until pliable; keep covered.

Finish and serve

07. Return steak and plate juices to the pan and toss briefly, just until the beef is hot again.

08. Take the skillet off the heat, add juice from half a lime and cilantro, then serve with the other lime half cut into wedges, avocado, and warm tortillas.