Steak Tacos with Black Bean Hummus


Serve these tacos the Tomato Corn Relish, as well as chopped lettuce, cilantro springs, sour cream, and your favorite taco condiments.

Serves 4
Prep Time: 25 minutes
Cook Time: 10 minutes

Ingredients

1 1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
Zest and juice of 1 small orange
Zest and juice of 1 lime
3 tablespoons olive oil
1 1/2 pounds skirt steak, about 1-inch thick
12 small (6-inch) flour or corn tortillas

Black Bean Hummus
1 (12 ounce) can black beans, drained and rinsed
1/4 cup roughly chopped cilantro leaves
4 tablespoons olive oil
Salt and ground black pepper

Tomato Corn Relish
3 tablespoons olive oil
1 bunch green onions
2 ears corn, husked
Salt and ground black pepper
1 pint cherry tomatoes, quartered
Zest and juice of 2 limes

Directions

Prepare a grill or grill pan to medium-high heat.

Using a measuring cup or small bowl, combine the chili powder, salt, pepper, citrus juice and zest, and olive oil; blend well. Prick the steak all over with a fork and place in a resealable plastic bag. Pour the chili and citrus marinade over the steak, seal and rub into the steak. Let the meat sit for 15 minutes at room temperature.

Meanwhile, brush green onions and corn with 1 tablespoons of olive oil and season with 1/2 teaspoons salt and 1/4 teaspoon black pepper. Grill the onions and corn, turning occasionally, until slightly charred, about 2 minutes for green onions and 7 minutes for corn. Working over a bowl, cut corn from cob directly into the bowl. Coarsely chop the green onions and add to the corn. Stir in the tomatoes, cilantro, lime juice and zest, and remaining 2 tablespoons olive oil. Taste and adjust seasonings with salt and pepper. Transfer to a non-reactive bowl, cover with plastic wrap and refrigerate until ready to assemble tacos.

To prepare the black bean hummus, pulse the black beans and cilantro in a food processor until coarsely ground. With the processor running, stream in the olive oil and blend until smooth, scraping the sides of the bowl if necessary. Taste and season with salt and pepper if necessary.

Grill steak until seared on both sides but still slightly pink in the center, about 4 to 6 minutes per side. Transfer steak to a platter, cover with foil, and let rest for 5 minutes. Meanwhile, warm tortillas by placing them at the edge of the grill pan for about 1 minute.

To serve, place the steak on a cutting board and thinly slice across the grain with a sharp knife. Serve immediately with warm tortillas, black bean hummus, tomato corn relish, avocado slices, cilantro, and any other taco condiments you prefer.

What to Eat This Week {Sunday}: Orange-glazed Salmon with Fennel and Olive Salad
What to Eat This Week {Monday}: Linguine with Shrimp in Basil Cream Sauce
What to Eat This Week {Tuesday}: Curry-spiced Chicken Wings with Mango and Arugula Salad

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