NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

0.25 tbsp Olive oil

1 small Corn tortillas

0.13 whole Avocado

1 tbsp Nonfat Greek yogurt

1 tsp Lime juice

1 tbsp Fresh cilantro

1 tbsp Red onion

2 medium Radishes

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

0.25 tsp Garlic powder

PREPARATION

• 1

  Season the flank steak evenly on both sides with sea salt, black pepper, ground cumin, and garlic powder.

• 2

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

• 3

  Place the steak in the hot skillet and sear for 4 to 5 minutes per side for medium-rare, or until your desired doneness is reached.

• 4

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

• 5

  While the steak rests, mash the avocado in a small bowl with the Greek yogurt, lime juice, and a pinch of salt until the texture is velvety.

• 6

  Warm the corn tortillas in a separate dry pan over medium heat for 30 seconds per side until soft and pliable.

• 7

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