Ingredients:

  • 1.5 lbs Flank Steak, thinly sliced against the grain
  • 2 tbsp Avocado Oil
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 0.5 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 0.5 tsp Black Pepper
  • 1 tbsp Beef Tallow
  • 1 medium White Onion, diced
  • 3 cloves Garlic, minced
  • 14.5 oz Fire-Roasted Diced Tomatoes
  • 15 oz Black Beans, rinsed and drained
  • 1 cup Frozen Fire-Roasted Corn
  • 4 cups Beef Bone Broth
  • 1 tsp Chipotles in Adobo, minced
  • 2 large Limes, juiced
  • 0.5 cup Fresh Cilantro, chopped
  • 1 medium Avocado, sliced

Instructions:

  1. Pat the flank steak completely dry with paper towels to ensure a proper sear. Toss the sliced steak with smoked paprika, cumin, garlic powder, salt, and pepper.
  2. Heat avocado oil in a large cast iron skillet over high heat until shimmering. Sear the steak in batches for 2-3 minutes until a mahogany-colored crust forms. Remove steak and set aside.
  3. In a heavy-bottomed Dutch oven, melt the beef tallow over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the fire-roasted tomatoes, black beans, fire-roasted corn, beef bone broth, and minced chipotles in adobo. Bring the mixture to a simmer for 5-7 minutes.
  5. Turn off the heat. Stir the seared steak and any accumulated juices back into the pot. Add the fresh lime juice and stir to combine.
  6. Ladle into bowls and garnish with fresh cilantro, avocado slices, and optional cotija cheese or radish.