Bobby Dean's Steak Tacos with Black Bean Pico de Gallo

Bobby Dean appeared on The Chew with this recipe and since last weekend's temps were warmer again decided to make these and I love fresh Pico de Gallo.  Be sure to let your steak rest and slice meat thin and then bite-size so you don't end up with a whole slice of steak in your bite!

• 12 ounces flank steak, trimmed
• 1 teaspoon chili powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• Cooking spray, for greasing the pan
• 1 cup canned black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon olive oil
• 2 medium tomatoes, chopped
• 1 clove garlic, minced
• 1 jalapeno pepper, seeded and minced
• 8 corn taco shells, warmed

Sprinkle the steak with the chili powder, 1/2 teaspoon of the salt and cumin. Spray a large nonstick skillet with cooking spray and set over high heat. Add the steak and cook until browned, about 5 minutes. Turn the steak and cook about 5 minutes longer for medium-rare. Transfer the steak to a cutting board. Let stand 5 minutes.

 Cut the steak diagonally across the grain into paper-thin slices. 

Meanwhile, combine the black beans, cilantro, lime juice, oil, tomatoes, garlic, jalapeno and the remaining 1/4 teaspoon salt in a large bowl and toss to coat well. 

Because I didn't use crispy corn taco shells- I had tortilla's on hand I toasted them on top of the stove to crisp them a bit

Evenly divide the steak slices among the tacos. Top each taco evenly with the tomato mixture.