Steak and Black Bean Chalupas

Our Chopped Dinner Challenge this week was cube steak. We wanted to achieve a great flavor without overcooking the meat, and so we seared it in a screaming hot pan and made chalupas, crunchy open-faced tacos. Chopped Basket Ingredient: cube steak
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  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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Ingredients

Tortillas:

8 corn tortillas

1 tablespoon vegetable oil

5 tablespoons plus 1 teaspoon vegetable oil

Kosher salt

Cube Steak:

1 pound cube steak, thinly sliced into 3- to 4-inch strips, 1/4-inch thick

Kosher salt and freshly ground black pepper

4 tablespoons vegetable oil

1 medium onion, thinly sliced (about 2 cups)

1 clove garlic, finely minced

1/2 teaspoon dried oregano, crushed

1/2 cup beef broth

1/2 teaspoon finely grated lime zest

2 tablespoons fresh lime juice

Black Beans:

1 teaspoon vegetable oil

1 teaspoon chili powder

One 15-ounce can black beans, rinsed and drained

1/2 cup beef broth

Kosher salt and freshly ground black pepper

Chili-Lime Mango:

2 firm ripe mangoes, peeled, seeded and cut into small dice

1/2 teaspoon finely grated lime zest

2 tablespoons fresh lime juice

1/8 teaspoon chili powder

Kosher salt

2 tablespoons roughly chopped pickled jalapenos, for garnish

Lime wedges, for serving

Directions

  1. For the tortillas: Preheat the oven to 375 degrees F. Lay the tortillas on a baking sheet, brush both sides with the oil and sprinkle with salt. Bake until golden brown and crispy, about 10 minutes. 
  2. For the cube steak: Toss the steak strips with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons of the oil in a large skillet over high heat until lightly smoking. Add half of the strips and cook, tossing until the strips are browned on all sides, but not completely cooked through, 1 to 2 minutes. Remove with a slotted spoon to a large bowl and repeat with the other half. 
  3. Remove all but 1 tablespoon of oil from the skillet and reduce the heat to medium-high. Add the onions and 1/2 teaspoon salt. Cook, stirring frequently, until golden brown, 6 to 8 minutes. Add the garlic and 1/4 teaspoons of the oregano and cook for 1 minute. Add the broth and stir with a wooden spoon to loosen any browned bits. Add the steak strips and any accumulated juice and simmer until thickened slightly, about 4 minutes. Remove from the heat and add the remaining 1/4 teaspoon oregano, lime zest and lime juice and mix well. 
  4. For the beans: Heat the oil in a medium skillet over medium-high heat and add the chili powder. Cook until fragrant, about 15 seconds. Add the black beans and toss to combine. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to boil. Using a masher, smash the black beans, stirring occasionally to incorporate into the broth, until thick. Remove from the heat. 
  5. For the chili-lime mango: Toss the mangoes with the lime zest, lime juice, chili powder and 1/8 teaspoon salt. 
  6. To assemble the chalupas, spread a thin layer of smashed black beans on each crispy corn tortilla and divide the steak among them. Top with some chili-lime mangoes and serve with lime wedges and pickled jalapenos.

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