Skirt Steak Tacos with Black Beans

When Michael lived in San Diego, our favorite restaurant was a little diner in La Jolla called The Coffee Cup. (Discovered, surprisingly enough, through Groupon, and not that Yelp.)

The food was fresh, generously portioned, and filled with flavor. My standby was the papas locos with bacon and 2 eggs: crispy smashed and griddled rosemary potatoes with jalapenos, green onions, black beans, tomatoes, cilantro, cheese and sour cream, topped with thick sliced bacon and eggs (of course!). Accompanied by a steaming mug of coffee, it was our favorite way to kick off a weekend day.

I’ve tried (and failed) to replicate the deliciousness of rosemary potatoes on my own, and was excited when Michael gifted me the Isabel’s Cantina cookbook. Given that the stream of other plates emerging from The Coffee Cup’s kitchen were similarly delicious-looking, I was excited to give it a try.

Last week, we made steak tacos based on her recipes…and it was the easiest, most flavorful skirt steak I’ve ever had.

Her secret (and now mine)? A teriyaki-sauce marinade. (Yep! In Mexican food.)


Skirt Steak Tacos with Black Beans
From Isabel’s Cantina

Skirt steak (~2#)
1/2 c. teriyaki sauce
1/4 c. canola or grapeseed oil (or similarly non-flavored oil)
~4 cloves of garlic, peeled and sliced

Taco fixings of choice: cheese, corn tortillas or lettuce wraps, salsa (we used store-bought), avocado, etc.

  1. Marinate steak overnight. Mix together teriyaki sauce, oil, and garlic. Pour over steak and turn to coat. Cover and put in refrigerator overnight, turning occasionally.
  2. Heat grill to hot. Grill steak to desired doneness. It’s thin, so it cooks quickly! I did about 3 minutes per side.

We accompanied this with a side of quick “fancy” black beans – aka doctored canned beans, also based on her cookbook.

Black Beans

2 cans black beans, drained and rinsed
2 T. olive oil
1 medium onion, diced
5 garlic cloves, peeled and minced
1 T. cumin
1 T. chili powder
1 T. oregano
1 c. water
Salt (if necessary)

Note: The original recipe (and the one I made) called for 1 T. dried sweet basil and 2 cups of water. I did not care for the basil flavor and plan on omitting it in the future. Additionally, I would have preferred slightly less water and have adjusted the amounts accordingly. Feel free to play with the ratios to make the beans you like!

  1. Heat oil in medium sauce pan. Saute onion until translucent, stirring occasionally. Add garlic and cook until fragrant, about 30 seconds.
  2. Add in spices and cook, stirring occasionally, for about 30-60 seconds or until nicely fragrant.
  3. Add drained beans and water. Bring to a simmer and cook, 5-10 minutes, or until thickened.



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