NUTRITION

SERVINGS

INGREDIENTS

6 oz Grass-fed top sirloin steak

2 medium Corn tortillas

0.25 whole Avocado

0.5 cup Shredded green cabbage

1 tsp Avocado oil

1 tbsp Fresh lime juice

1 tbsp Chopped fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Cumin

PREPARATION

• 1

  Pat the steak dry with paper towels and season both sides evenly with sea salt, black pepper, garlic powder, and cumin.

• 2

  Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 3

  Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until your desired level of doneness is reached.

• 4

  Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing into thin strips against the grain.

• 5

  While the steak rests, toss the shredded cabbage with lime juice and half of the chopped cilantro in a small bowl.

• 6

  Warm the corn tortillas in a dry skillet or directly over a low gas flame for 30 seconds per side until soft and slightly charred.

• 7

  Divide the sliced steak between the tortillas, top with the zesty cabbage slaw and sliced avocado, and garnish with the remaining cilantro.