Salsa-Marinated Skirt Steak Soft Tacos with Refried White Beans

Who said refried beans had to be pintos? Cannellini beans-cooked in the same skillet as the salsa-marinated steak-get the twice-cooked treatment, adding nutty creaminess to meaty tacos.
  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 4 servings
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1 1/2 cups jarred red salsa (about 12 ounces)

2 garlic cloves, smashed

1/4 cup extra-virgin olive oil

1 tablespoon Worcestershire sauce

1 tablespoon fresh lime juice (about 2 limes)

1 1/4 pounds skirt steak, trimmed and cut into 3 pieces

12 (6-inch) flour tortillas

Kosher salt and freshly ground black pepper

2 (15-ounce) cans cannellini beans, with liquid

1/2 cup loosely packed fresh cilantro leaves, coarsely chopped


  1. MARINATE THE STEAK: Combine 1 cup of the salsa, the garlic, 2 tablespoons of the oil, the Worcestershire, and lime juice in a resealable plastic bag and add the steak. Shake to evenly disperse and marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
  2. SET UP: Preheat the oven to 300 degrees F. Wrap the tortillas in aluminum foil and keep warm in the oven.
  3. SEAR THE STEAKS: Heat a large skillet over medium-high heat. Remove the steaks from the bag, allowing the large salsa bits and extra marinade to drip off, and pat with paper towels to dry slightly. Sprinkle with 1 teaspoon salt and a couple turns of pepper. Pour the remaining 2 tablespoons oil into the skillet and cook the steaks on one side until browned, about 4 minutes. Flip and cook until charred and medium-rare, about 3 more minutes. Let rest on a cutting board before slicing.
  4. MASH THE BEANS: Add the beans with their liquid to the same skillet and cook until the liquid has reduced by half, 4 to 6 minutes. Mash with a potato masher until smooth.
  5. ASSEMBLE THE TACOS: Slice the steak against the grain into 2- to 3-inch-long pieces. Spread the center of each tortilla with 1 tablespoon of the beans. Arrange a few slices of steak on top of each with some of the remaining salsa and some cilantro. Serve the extra beans on the side.
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