Marinated Flat Iron Tacos with Black Beans and Salsa Verde
Thinly sliced flat iron, flavorful black beans, and a well balanced salsa verde in a grilled flour tortilla.
Ingredients
Marinated Flat Iron
- 1 lb Flat Iron Steak
- 1/2 c Extra Virgin Olive Oil
- 2 Lemons Juice and Zest
- 2 Limes Juice and Zest
- 1 tbsp Cumin
- 2 tsp Oregano
- 3 Garlic Cloves Crushed
- Salt and Black Pepper to Taste
Black Beans
- 1 lb Uncooked Black Beans
- 1/2 Spanish Onion Diced
- 1/2 Green Bell Pepper Diced
- 1 Garlic Clove Diced/Crushed
- 2 Bay Leaves
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Apple Cider Vinegar
- 1/4 tsp Ground Cumin
- 1/4 tsp Oregano
- Salt and Black Pepper to Taste
Salsa Verde
- 1 lb Tomatillos
- 1/4 c Chopped Fresh Cilantro
- 3 Limes Juice
- 2 tbsp Extra Virgin Olive Oil
- 3 Cloves of Garlic
- 1 Small Spanish Onion Quartered
- 1 Jalapeno
- 1 tsp Granulated Sugar
- Salt and Pepper to Taste
Instructions
Marinated Flat Iron
- Combine all ingredients in a mixing bowl and let marinade for at least two hours, preferably overnight.
- Tip: Before you add the flat iron to the bowl, set aside some of the marinade to use after the steak is cooked.
- Grill the flat iron to desired temperature, let rest for ten minutes, then thinly slice it against the grain/ on the bias.
Black Beans
- Rinse the beans multiple times then cover with water by an inch and soak overnight.
- Again, add enough water to cover with an inch of water. Season the water with salt, pepper, cumin, and a bay leaf. Bring the beans to a boil, uncovered, for five minutes. Reduce heat to low and cook for about two hours, uncovered.
- In a sauté pan, over medium heat, add oil, onion, green pepper, and garlic. Cook until the onions are translucent, and the peppers have softened. Add apple cider vinegar, salt and pepper, cumin, and oregano and remove the pan from the heat.
- Add the ingredients from the sauté pan to the beans and mix. Continue to cook the beans on low heat for another hour, covered. During this hour check the beans for doneness, they should be tender but not mushy.
- Tip: Throughout the cooking process, the water may completely cook off, you can add more water but be sure to add warm/hot water.
- Discard the bay leaves, and season accordingly.
Salsa Verde
- Grill the tomatillos, onion quarters, jalapeno, and cloves of garlic until they have charred on all sides. It is very important that the tomatillo has been charred properly so take the time to char it well.
- Add the tomatillos, onion, jalapeno, and garlic into a food processor and pulse until very smooth. Pour into a mixing bowl then add the rest of the ingredients and stir.
- Place in the refrigerator for at least two hours. The salsa will thicken in the refrigerator, and it is best served cold.
Assembling the Tacos
- Grill lightly or heat flour tortillas in a pan until they become warm and are easier to work with. Add sliced marinated flat iron, black beans, and salsa verde to the tacos then garnish with fresh cilantro, chives, and lime. Cotija cheese is an excellent addition to this taco as well.