NUTRITION

SERVINGS

INGREDIENTS

4.76 ounces Grilled Flank Steak

2 Corn Tortillas

1/2 cup Sliced Bell Peppers

1 medium Roma Tomato

2 tablespoons Red Onion

1.5 tablespoons Fresh Lime Juice

PREPARATION

• 1

  Season the flank steak with sea salt, cracked pepper, and a pinch of cumin.

• 2

  Grill the steak over medium-high heat for approximately 5 minutes per side until medium-rare.

• 3

  Transfer the steak to a cutting board and allow it to rest for 5-8 minutes to retain juices.

• 4

  Thinly slice the steak against the natural grain of the muscle fibers.

• 5

  Sauté the mixed bell peppers in a hot skillet until they reach a tender-crisp texture with slight charring.

• 6

  Prepare the salsa by combining diced tomatoes, minced red onion, chopped cilantro, and fresh lime juice.

• 7

  Briefly warm the corn tortillas on the grill or in a dry pan until pliable and fragrant.

• 8

  Assemble the tacos by layering the sliced steak and peppers into the tortillas, finished with a generous spoonful of fresh salsa.