Steak Tacos and Black Bean Corn Salsa from Claire Thomas

Claire Thomas is a food blogger who also has her own cooking show called Food for Thought. Her blog, The Kitchy Kitchen, has a bunch of great recipes, tips and beautiful photos of food.

She also has my favorite “Taco Night” recipes, from an episode of her show. (Click here for all the recipes) I haven’t tried all of them, but I have tried the Carne Asada Tacos and the Black Bean Corn Salsa recipes and they are my go-to recipes for when I want tacos. I combine both the steak and the black bean corn salsa on a warm flour tortilla and top with cheese and some tomato salsa. It’s perfection!

Here are the two recipes I love the most. I adjusted the steak recipe for 2 people, so I halved all the ingredients.

Steak Tacos


  • 1 lb flank or skirt steak
  • Salt and pepper
  • 2 garlic cloves, minced
  • 1 jalepeno, chopped
  • 1/2 tsp ground cumin
  • Fresh chopped cilantro (just grab a small handful)
  • 1 1/2 limes, juiced
  • 1/2 tsp brown sugar
  • 1/4 cup olive oil


  1. Combine all ingredients (except steak) in a bowl. Put the steak in another bowl or dish, pour marinade over it and then seal with plastic wrap.
  2. Refrigerate for 1-4 hours.
  3. Pre-heat and prepare your grill as you normally would. (I use a small George Foreman grill)
  4. Season both sides of the stesk with salt and pepper.
  5. Grill each side for only a few minutes, until your desired doneness. I like the inside of my steak to be pink.
  6. Remove from grill and let it rest for 5 minutes.
  7. Cut into slices before serving.

Black Bean Corn Salsa


  •  1-2 ears of corn or 1 8oz can of corn kernels
  • Olive oil
  • 1 cup of canned black beans, drained
  • 1/2 red onion, finely chopped
  • 2 tbsp cilantro, finely chopped
  • 1/2 tsp cumin
  • 1/2 tsp ancho chile powder
  • 1 lime, juiced
  • Salt and pepper


  1. Heat oil in a frying pan. Fry kernels until they are browned.
  2. Combine all other ingredients with the corn in a bowl.

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