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Bobby Deen's Steak Tacos with Black Bean Pico de Gallo

Bobby Deen
Servings: 4 to 6
1 to 30 min

Your favorite dish at home!

  • Ingredients
  • step-by-step directions
Bobby Deen's Steak Tacos with Black Bean Pico de Gallo
  • 12 ounce Flank steak (trimmed)
  • 1 teaspoon Chili powder
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Ground cumin
  • 1 cup Canned black beans (rinsed and drained)
  • 1/4 cup Fresh cilantro (chopped)
  • 2 tablespoons Lime juice
  • 1 teaspoon Olive oil
  • 2 Medium tomatoes (chopped)
  • 1 Garlic clove (minced)
  • 1 Jalapeno pepper (seeded and minced)
  • 8 Corn taco shells (warmed)
  • Cooking spray (for greasing the pan)
  • Preheat the grill to high heat. 
  • Sprinkle the steak with chili powder, 1/2 teaspoon of the salt and cumin. Place the steak on the grill and cook until browned, about 5 minutes. Turn the steak and cook about 5 minutes longer for medium-rare. Transfer the steak to a cutting board. Let stand 5 minutes. Cut the steak diagonally across into slices. 
  • Meanwhile, combine the black beans, cilantro, lime juice, oil, tomatoes, garlic, jalapeno and the remaining 1/4 teaspoon salt in a large bowl and toss to coat well. Evenly divide the steak slices among the tacos. Top each taco evenly with black bean pico de gallo.
Similar categories: Dinner Courses & Meals
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