Salsa-Marinated Skirt Steak Soft Tacos with Refried White Beans

Directions

1. 1
   MARINATE THE STEAK: Combine 1 cup of the salsa, the garlic, 2 tablespoons of the oil, the Worcestershire, and lime juice in a resealable plastic bag and add the steak.
2. 2
   Shake to evenly disperse and marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
3. 3
   SET UP: Preheat the oven to 300 degrees F. Wrap the tortillas in aluminum foil and keep warm in the oven.
4. 4
   SEAR THE STEAKS: Heat a large skillet over medium-high heat.
5. 5
   Remove the steaks from the bag, allowing the large salsa bits and extra marinade to drip off, and pat with paper towels to dry slightly.
6. 6
   Sprinkle with 1 teaspoon salt and a couple turns of pepper.
7. 7
   Pour the remaining 2 tablespoons oil into the skillet and cook the steaks on one side until browned, about 4 minutes.
8. 8
   Flip and cook until charred and medium-rare, about 3 more minutes.
9. 9
   Let rest on a cutting board before slicing.
10. 10
    MASH THE BEANS: Add the beans with their liquid to the same skillet and cook until the liquid has reduced by half, 4 to 6 minutes.
11. 11
    Mash with a potato masher until smooth.
12. 12
    ASSEMBLE THE TACOS: Slice the steak against the grain into 2- to 3-inch-long pieces.
13. 13
    Spread the center of each tortilla with 1 tablespoon of the beans.
14. 14
    Arrange a few slices of steak on top of each with some of the remaining salsa and some cilantro.
15. 15
    Serve the extra beans on the side.