YOUR SOLIN GENERATED RECIPE
Grilled Steak Tacos with Chipotle Crema
Tender flank steak grilled to a smoky char, served in warm corn tortillas with a zesty chipotle Greek yogurt crema and crisp cabbage slaw.
INGREDIENTS
5 oz flank steak
0.25 tbsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp ground cumin
1 medium corn tortillas
0.25 cup nonfat Greek yogurt
1 tsp chipotle peppers in adobo sauce
1 tbsp lime juice
0.5 cup shredded green cabbage
2 tbsp red onion
1 tbsp fresh cilantro
1 medium lemon
12 oz water
1 tsp liquid monk fruit sweetener
PREPARATION
Pat the flank steak dry and rub with olive oil, sea salt, black pepper, and cumin.
Preheat a grill or cast-iron skillet over medium-high heat and cook the steak for 4-5 minutes per side until it reaches your desired doneness.
Remove the steak from the heat and let it rest for 5 minutes before slicing thinly against the grain.
In a small bowl, whisk together the Greek yogurt, minced chipotle peppers, and lime juice to create the crema.
Briefly warm the corn tortillas on the grill or in a dry pan until pliable.
Assemble the tacos by layering the sliced steak, shredded cabbage, diced red onion, and fresh cilantro into the tortillas.
Drizzle the chipotle crema over the top of the tacos.
For the clean lemonade, juice the lemon into a glass, add water and monk fruit sweetener, then stir well with ice.