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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.
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2
Shake to evenly disperse and marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
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3
SET UP: Preheat the oven to 300 degrees F. Wrap the tortillas in aluminum foil and keep warm in the oven.
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4
SEAR THE STEAKS: Heat a large skillet over medium-high heat.
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5
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.
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6
Sprinkle with 1 teaspoon salt and a couple turns of pepper.
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7
Pour the remaining 2 tablespoons oil into the skillet and cook the steaks on one side until browned, about 4 minutes.
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8
Flip and cook until charred and medium-rare, about 3 more minutes.
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9
Let rest on a cutting board before slicing.
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10
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.
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11
Mash with a potato masher until smooth.
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12
ASSEMBLE THE TACOS: Slice the steak against the grain into 2- to 3-inch-long pieces.
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13
Spread the center of each tortilla with 1 tablespoon of the beans.
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14
Arrange a few slices of steak on top of each with some of the remaining salsa and some cilantro.
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15
Serve the extra beans on the side.
