Sizzling Steak & Black Bean Tacos with Lime & Cilantro

1. Combine the cumin, smoked paprika, garlic powder, chilli flakes, salt, and black pepper in a small bowl. Toss the sliced steak in the spice mix until evenly coated and set aside for 5–10 minutes to absorb the flavours.

2. Heat 1 tablespoon of vegetable oil in a large frying pan or skillet over medium heat. Add the sliced onion with a pinch of salt and cook for 6–8 minutes, stirring occasionally, until softened and lightly golden. Push to one side of the pan.

3. Add the drained black beans to the pan alongside the onions, season with a pinch of cumin and salt, and cook for 3–4 minutes until warmed through. Remove the onion and bean mixture from the pan and keep warm.

4. Increase the heat to high and add the remaining tablespoon of vegetable oil. Once the pan is very hot, add the seasoned steak strips in a single layer (cook in batches if needed). Sear for 2–3 minutes, turning once, until nicely charred on the outside but still juicy inside. Squeeze the juice of 1 lime over the steak and toss to coat.

5. Warm the tortillas directly in a dry pan for 30 seconds each side, or wrap in a damp paper towel and microwave for 30 seconds.

6. To assemble: lay out the warm tortillas and pile on the black bean and onion mixture, then top with the sizzling steak strips. Spoon over the salsa and finish with a generous handful of fresh cilantro. Serve immediately with lime wedges on the side.