Steak Tacos with Black Bean Pico de Gallo

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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Ingredients

12 ounces flank steak, trimmed

1 teaspoon chili powder

3/4 teaspoon salt

1/2 teaspoon ground cumin

Cooking spray, for greasing the pan

1 cup canned black beans, rinsed and drained

1/4 cup chopped fresh cilantro

2 tablespoons lime juice

1 teaspoon olive oil

2 medium tomatoes, chopped

1 clove garlic, minced

1 jalapeno pepper, seeded and minced

8 corn taco shells, warmed

Directions

  1. Sprinkle the steak with the chili powder, 1/2 teaspoon of the salt and cumin. Spray a large nonstick skillet with cooking spray and set over high heat. Add the steak and cook until browned, about 5 minutes. Turn the steak and cook about 5 minutes longer for medium-rare. Transfer the steak to a cutting board. Let stand 5 minutes. Cut the steak diagonally across the grain into paper-thin slices.
  2. Meanwhile, combine the black beans, cilantro, lime juice, oil, tomatoes, garlic, jalapeno and the remaining 1/4 teaspoon salt in a large bowl and toss to coat well. Evenly divide the steak slices among the tacos. Top each taco evenly with the tomato mixture.
  3. Per Serving: 335 Cal; 25 g Protein; 12 g Tot Fat; 3 g Sat Fat; 5 g Mono Fat; 33 g Carb; 7 g Fiber; 4 g Sugar; 115 mg Calcium; 4 mg Iron; 512 mg Sodium; 29 mg Cholesterol
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