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- Coat skirt steak with the olive oil and chili lime seasoning for at least a few hours, preferably overnight.
- Fry the 2 tortillas until crispy.
- Chop the onion and sauté for 2-3 minutes. Add the black beans and some salt and pepper; cook for another 3-4 minutes. Mash with fork and keep warm. Grill the skirt for about 5-6 minutes per side or until medium rare. Set aside to rest for 5 minutes.
- Plating: Place the 2 tortillas down on a plate; spread the refried black beans and shredded cabbage, top with sliced skirt steak. Garnish with guacamole, pickled red onions, sliced radish, cilantro crema and cilantro leaves.
Ingredient availability varies by location*