NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

1 medium Corn tortillas

0.13 whole Avocado

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Cumin

1 tbsp Fresh cilantro

1 tbsp Red onion

0.5 medium Lime

PREPARATION

• 1

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

• 2

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

• 3

  Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare, or 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 to lock in the juices.

• 5

  While the steak rests, quickly warm the corn tortillas in the same skillet or over an open flame until pliable and slightly charred.

• 6

  Thinly slice the steak against the grain into bite-sized strips.

• 7

  Finely dice the red onion and chop the fresh cilantro.

• 8

  Assemble the tacos by dividing the steak strips between the two tortillas, then top with avocado slices, red onion, and cilantro.

• 9

  Serve immediately with a fresh lime wedge for squeezing over the top.