Salsa-Marinated Skirt Steak Soft Tacos with Refried White Beans

1. 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.

2. 2

   Shake to evenly disperse and marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.

3. 3

   SET UP: Preheat the oven to 300 degrees F. Wrap the tortillas in aluminum foil and keep warm in the oven.

4. 4

   SEAR THE STEAKS: Heat a large skillet over medium-high heat.

5. 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.

6. 6

   Sprinkle with 1 teaspoon salt and a couple turns of pepper.

7. 7

   Pour the remaining 2 tablespoons oil into the skillet and cook the steaks on one side until browned, about 4 minutes.

8. 8

   Flip and cook until charred and medium-rare, about 3 more minutes.

9. 9

   Let rest on a cutting board before slicing.

10. 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.

11. 11

    Mash with a potato masher until smooth.

12. 12

    ASSEMBLE THE TACOS: Slice the steak against the grain into 2- to 3-inch-long pieces.

13. 13

    Spread the center of each tortilla with 1 tablespoon of the beans.

14. 14

    Arrange a few slices of steak on top of each with some of the remaining salsa and some cilantro.

15. 15

    Serve the extra beans on the side.

* Per serving · 4 servings · Values may vary.