NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

1 medium corn tortillas

0.13 whole avocado

1 tbsp lime juice

0.5 tsp olive oil

0.25 cup white onion

2 tbsp fresh cilantro

1 medium radish

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp ground cumin

PREPARATION

• 1

  Pat the flank steak dry and season both sides evenly with the sea salt, black pepper, garlic powder, and ground cumin.

• 2

  Whisk half of the lime juice with the olive oil and rub it onto the steak; allow it to marinate at room temperature for 15 minutes.

• 3

  Heat a cast-iron skillet over medium-high heat and sear the steak for 4-5 minutes per side until it reaches your desired level of doneness.

• 4

  Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes before slicing thinly against the grain.

• 5

  In a small bowl, mash the avocado with the remaining lime juice, diced white onion, and chopped cilantro to create the salsa.

• 6

  Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until they are pliable and slightly charred.

• 7

  Assemble the tacos by dividing the sliced steak between the tortillas, topping with the avocado salsa and thinly sliced radish.