Beef Street Tacos w/my Black Bean Specialty!

Beef Street Tacos:

flank steak

2 cups of orange juice (pulp free)

3 Tbsp worcestershire sauce

1 Tbsp soy sauce

2 yellow onion, chopped

fresh cilantro, chopped

corn tortillas

fresh lime juice (optional)

salt & pepper

Marinate the steak in a shallow dish with the orange juice, worcestershire, soy and 1/2 of the onion and S&P. Keep covered in the refrigerator until ready to grill. Grill steak until medium well done. We usually cook our street taco steak on the griddle on the stove.

While the steak is cooking, soak tortillas in a little bit of water in a shallow container. When the steak is done, cube steak and set aside. Place the tortillas on the griddle and saute until they get brown marks.

Serve tacos with the beef, raw chopped onion and cilantro. Squeeze lime juice if wanted.

My Black Bean Speciality: (serves 2)

1/2 yellow onion, diced

3-4 garlic cloves, minced

3 Tbsp fresh cilantro, finely minced

1 can black beans, drained and rinsed

1 1/2 cups beef broth

4-5 Tbsp ground cumin

extra virgin olive oil

salt & pepper

Saute the onion, garlic and 1/2 of the cilantro in olive oil over medium heat until onions become transparent. Add the black beans and stir. After about a couple minutes, slightly mash the black beans until they are slightly broken open. Add salt and pepper and cumin. Stir.

Add the beef broth and bring to a boil, stir occassionally. Lower the heat and simmer. Cover and serve when ready. (If you let the beans sit in the pan for awhile, you will need to add more broth and stir more frequently.)

To serve: top with the rest of the cilantro

The street tacos are served with only the beef, raw onion and fresh cilantro.