Picanha Steaks, Baked Beef and Black Bean Tacos
Rashawn Parker, 2021 IFBF Cookout Contest Winner
3 to 4 lbs. Picanha steak or sirloin cap choice grade
Instructions: Preheat smoker to 250 degrees Fahrenheit. Apply equal amounts of salt, pepper and garlic over the meat side and fat cap side. Allow the rub to set for 15 to 20 minutes. Once the rub has set put on smoker for 2 hours. Check for dryness; if dry, spritz with water and continue cooking for an additional 2 hours, or until tender around 300 degrees Fahrenheit. After 4 hours cooking, wrap steak in butcher paper coated with beef fallow. Let rest.
Baked Beef and Black Bean Tacos
1 tbsp. chili powder
1 tsp. smoked paprika
1 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1/2 tsp. salt
Freshly cracked black pepper
1 tbsp. cooking oil
1 yellow onion
2 cloves garlic
1/2 lb. lean ground beef (93% lean or higher)
1 (15 oz.) can black beans
1 box hard taco shells
1 c. shredded cheddar
Optional toppings: 1 tomato, 1 jalapeno, 1 handful fresh cilantro, 1/4 c. sour cream
Instructions: Preheat oven to 400 degrees Fahrenheit. In a small bowl, combine the ingredients for the taco seasoning, then set the seasoning aside (or use one envelope of store-bought taco seasoning).
Dice the onion and mince the garlic. Add the oil, onion and garlic to a large skillet. Saute the onion and garlic over medium heat until the onion is soft and translucent (about 5 minutes). Add the ground beef and prepared taco seasoning, and continue to saute until the beef is cooked through (another 5 minutes).
Arrange the taco shells in a casserole dish to stand upright. If you don’t have a dish that stands them upright, use balled up aluminum foil to act as “book ends” to help hold the line of tacos upright.
Drain the can of black beans well, but do not rinse them. A little sauciness helps keep the beef mixture moist. Stir the beans into the seasoned beef, and allow them to heat through.
Fill the tacos with the beef and bean mixture. Sprinkle the shredded cheese over top. Bake the tacos in the preheated oven for 7 to 10 minutes, or until the cheese is melted and the taco shells are golden brown on the edges.
While the tacos are baking, dice the tomato, slice the jalapeño and roughly chop the cilantro leaves. Sprinkle the diced tomato, jalapeño and cilantro over the tacos, and add a dollop of sour cream just before serving.
Note: If using a higher fat beef, brown the beef without the taco seasoning first, then drain the excess fat. After draining, add the taco seasoning, and saute for about one minute more before moving onto the next step.
For more ideas, visit iowafarmbureau.com/recipes
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