Ingredients

• 1 1/2 cups jarred red salsa (about 12 ounces)
• 2 garlic cloves, smashed
• 1/4 cup extra-virgin olive oil
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh lime juice (about 2 limes)
• 1 1/4 pounds skirt steak, trimmed and cut into 3 pieces
• 12 (6-inch) flour tortillas
• Kosher salt and freshly ground black pepper
• 2 (15-ounce) cans cannellini beans, with liquid
• 1/2 cup loosely packed fresh cilantro leaves, coarsely chopped

Instructions

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. Shake to evenly disperse and marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
2. SET UP: Preheat the oven to 300 degrees F. Wrap the tortillas in aluminum foil and keep warm in the oven.
3. SEAR THE STEAKS: Heat a large skillet over medium-high heat. 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. Sprinkle with 1 teaspoon salt and a couple turns of pepper. Pour the remaining 2 tablespoons oil into the skillet and cook the steaks on one side until browned, about 4 minutes. Flip and cook until charred and medium-rare, about 3 more minutes. Let rest on a cutting board before slicing.
4. 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. Mash with a potato masher until smooth.
5. ASSEMBLE THE TACOS: Slice the steak against the grain into 2- to 3-inch-long pieces. Spread the center of each tortilla with 1 tablespoon of the beans. Arrange a few slices of steak on top of each with some of the remaining salsa and some cilantro. Serve the extra beans on the side.