NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef sirloin steak

1 oz Burrata cheese

2 medium Corn tortillas

1 cup Baby arugula

0.25 cup Cherry tomatoes

0 tsp Extra virgin olive oil

1 tsp Balsamic glaze

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lime juice

PREPARATION

• 1

  Season the beef sirloin steak on both sides with the sea salt and black pepper.

• 2

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

• 3

  Place the steak in the hot skillet and sear for 3 to 4 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 before slicing it into thin strips against the grain.

• 5

  While the steak rests, lightly toast the corn tortillas in a dry pan or over an open flame until warm and slightly charred.

• 6

  In a small bowl, toss the baby arugula and halved cherry tomatoes with the lime juice to create a bright salad.

• 7

  Assemble the tacos by placing the steak strips into the warm tortillas, topping with torn pieces of creamy burrata cheese and the arugula salad.

• 8

  Drizzle the balsamic glaze over the top for a final touch of sweetness before serving.