NUTRITION

SERVINGS

INGREDIENTS

4.25 oz Flank steak

0.5 tsp Olive oil

0.5 tsp Cumin

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

2 small Corn tortillas

0.25 oz Queso fresco

0.25 cup White onion

2 tbsp Fresh cilantro

1 whole Lemon

1 tsp Monk fruit sweetener

12 oz Water

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, lime juice, cumin, garlic powder, sea salt, and black pepper to create a marinade.

• 2

  Place the flank steak in a shallow dish, coat thoroughly with the marinade, and let it sit for at least 15 minutes to absorb the flavors.

• 3

  Heat a cast-iron skillet over medium-high heat and sear the steak for 4-5 minutes per side until a deep brown crust forms.

• 4

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

• 5

  Briefly toast the corn tortillas in the same skillet until they are pliable and slightly charred.

• 6

  Fill each tortilla with the sliced steak, then top with diced white onion, fresh cilantro, and a sprinkle of crumbly queso fresco.

• 7

  For the beverage, squeeze the juice of one lemon into a glass, stir in the monk fruit sweetener and water, and serve over ice.