NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

1 tbsp Lime juice

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Olive oil

2 small Corn tortillas

0.5 cup Shredded cabbage

2 tbsp Red onion

1 tbsp Cilantro

0.25 whole Avocado

PREPARATION

• 1

  In a small bowl, whisk together the lime juice, chili powder, cumin, garlic powder, sea salt, and black pepper to create the marinade.

• 2

  Rub the marinade evenly over both sides of the flank steak and allow it to marinate at room temperature for 15 minutes.

• 3

  Heat the olive oil in a heavy cast-iron skillet over medium-high heat until the pan is shimmering.

• 4

  Place the steak in the hot skillet and sear for 4 to 5 minutes per side for medium-rare, or until it reaches your desired level of doneness.

• 5

  Remove the steak from the skillet and transfer to a cutting board, letting it rest for 5 minutes before slicing thinly against the grain.

• 6

  Briefly warm the corn tortillas in a dry pan or over a low gas flame until they are pliable and slightly charred.

• 7

  Divide the sliced steak among the tortillas and top with shredded cabbage, diced red onion, fresh cilantro, and avocado slices.