First, I pre-heated a skillet over medium high heat. Then I added the chili-lime steak along with the marinade in to the pan and browned on each side for 3 minutes. This was a very thin sliced steak, so it did not take long to cook at all. Thicker cuts will take longer.
To make the sauce, I added about half of the can of chicken broth to the pan and used a wooden spatula to scrape up the browned bits. Next went in the can of diced tomato. The sauce simmered for 5 minutes to reduce the amount of liquid by about half. Then went in the black beans for 2 minutes- just until heated through. While the sauce simmered, I sliced the steak into thin strips and added them into the pan. The final touch was 1/4 cup of sour cream to thicken the sauce a bit.
The flavor was excellent, but I think next time I will add a bit more lime juice to punch up that flavor. This was a hit with the kids and super fast to make. Definitely a make again recipe!