NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

1 medium corn tortillas

0.13 whole avocado

0 tsp olive oil

1 tbsp lime juice

1 tsp ground cumin

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp red onion

1 tbsp fresh cilantro

2 medium radishes

PREPARATION

• 1

  In a small bowl, whisk together the lime juice, ground cumin, garlic powder, sea salt, and black pepper.

• 2

  Rub the marinade all over the flank steak and let it sit for at least 15 minutes at room temperature.

• 3

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

• 4

  Place the steak in the hot skillet and sear for 4 to 5 minutes per side to achieve a deep brown crust and medium-rare internal temperature.

• 5

  Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.

• 6

  While the steak rests, warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until soft and pliable.

• 7

  Finely dice the red onion, chop the cilantro, slice the radishes, and slice the avocado.

• 8

  Divide the sliced steak between the two tortillas and top with the avocado, onion, cilantro, and radishes.