Ingredients
1 pound skirt steak, cut crosswise into 4 pieces
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 tablespoons Worcestershire sauce
1 medium red onion, chopped (1 1/2 cups)
1 can (15.5 ounces) black beans, undrained
Sliced tomato and avocado, Mexican crema or sour cream, and hot sauce, for serving
4 hoagie rolls (preferably seeded), split, for serving
Preparation
Season steak with salt and pepper. Drizzle with oil and Worcestershire, turning to evenly coat; let stand 10 minutes.
Heat a large skillet (preferably cast iron) over medium-high. Add steak and cook, flipping once, until seared and medium-rare, 5 to 7 minutes total. Transfer to a plate. Return skillet to medium heat (do not wipe clean). Add 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until translucent, 3 to 4 minutes. Add beans with liquid and 1/3 cup water; simmer until thickened slightly, 5 minutes. Smash with a potato masher or fork until spreadable. Thinly slice steak, then stir steak juices into bean mixture.
Season tomato and avocado with salt. Spread bean mixture onto rolls. Top with steak, tomato, avocado, remaining 1/2 cup onion, crema, and hot sauce; serve.
