NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

0.25 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 medium Corn tortillas

0.25 cup White onion

0.25 cup Fresh cilantro

0.5 oz Cotija cheese

0.5 medium Lime

2 medium Radishes

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 3

  Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.

• 4

  While the steak rests, finely dice the white onion, chop the fresh cilantro, and thinly slice the radishes.

• 5

  Warm the corn tortillas in a separate dry pan over medium heat for about 30 seconds per side until soft and pliable.

• 6

  Slice the rested steak against the grain into thin strips to ensure maximum tenderness.

• 7

  Divide the steak strips between the warm tortillas and top with the diced onion, cilantro, sliced radishes, and crumbled cotija cheese.

• 8

  Serve immediately with a fresh squeeze of lime juice over the top.