Seared Entrecôte Soft Tacos with Smashed Black Beans

Serves: 3-4│40 min

This recipe recreates that high-end steakhouse taco experience. The key is the contrast between the rich, marbled entrecôte (ribeye), the earthy creaminess of the black beans, and the sharp crunch of fresh radish and cabbage.

Ingredients

Main Component

• 680g (24 oz) Entrecôte/Ribeye steak, 1-inch thick

• 15ml (1 tbsp) Neutral oil (avocado or canola)

• 10g (2 tsp) Kosher salt

• 5g (1 tsp) Cracked black pepper

• 8–10 Small corn tortillas

Smashed Black Beans

• 425g (15 oz) Canned black beans, rinsed and drained

• 2g (1/2 tsp) Cumin powder

• 30ml (2 tbsp) Water or beef stock

• 5ml (1 tsp) Lime juice

Toppings & Garnish

• 1 Large avocado, sliced

• 100g (1 cup) Red cabbage, shredded

• 50g (1/2 cup) White onion, finely diced

• 30g (1/4 cup) Fresh cilantro, chopped

• 1 Small cucumber, diced

• Lime wedges for serving

Instructions

1. Pat the entrecôte dry with paper towels and season aggressively with salt and pepper on all sides.

2. Heat oil in a heavy cast-iron skillet over high heat until it begins to shimmer and slightly smoke.

3. Sear the steak for 3–4 minutes per side until a deep brown crust forms and internal temperature hits 54C / 130F.

4. Transfer steak to a cutting board and let it rest for at least 8 minutes before slicing into thin strips.

5. In a small saucepan over medium heat, combine beans, water, and cumin; simmer for 5 minutes.

6. Roughly mash the beans with a fork or potato masher until thick but slightly chunky; stir in lime juice.

7. Warm the corn tortillas in a dry pan or over an open gas flame for 30 seconds per side.

8. Spread a generous spoonful of smashed beans onto the center of each warm tortilla.

9. Layer sliced entrecôte over the beans, followed by cabbage, cucumber, and onion.

10. Top with avocado slices and fresh cilantro; serve immediately with lime wedges on the side.