NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Grass-fed flank steak

2 medium Organic corn tortillas

0.25 whole Avocado

2 tbsp Plain non-fat Greek yogurt

1 tsp Extra virgin olive oil

1 tbsp Fresh lime juice

1 clove Garlic

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tbsp Red onion

PREPARATION

• 1

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

• 2

  Place the grass-fed flank steak in a shallow dish and coat thoroughly with the marinade; let it rest for at least 30 minutes.

• 3

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

• 4

  Sear the steak for approximately 4 to 5 minutes per side until it reaches your preferred level of doneness.

• 5

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

• 6

  In a small food processor, blend the avocado, Greek yogurt, and a teaspoon of lime juice until the texture is velvety and smooth.

• 7

  Briefly warm the organic corn tortillas in a dry pan over medium heat until they are soft and pliable.

• 8

  Divide the sliced steak between the tortillas and top with a dollop of avocado crema, diced red onion, and fresh cilantro.