NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

0.5 medium Bolillo roll

0.25 whole Avocado

0 tbsp Nonfat Greek yogurt

1 tsp Extra virgin olive oil

1 tbsp Lime juice

0.25 tsp Garlic powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Romaine lettuce

2 slices Tomato

1 slice Red onion

1 tsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Coat the flank steak thoroughly with the marinade and let it sit for at least 15 minutes at room temperature.

• 3

  Preheat a grill or cast-iron skillet over medium-high heat and sear the steak for 4-5 minutes per side until it reaches your desired level of doneness.

• 4

  While the steak rests for 5 minutes, mash the avocado, Greek yogurt, and cilantro in a small bowl until the crema is silky and smooth.

• 5

  Slice the bolillo roll in half lengthwise and toast the cut sides on the grill or in a pan until golden brown.

• 6

  Thinly slice the rested flank steak against the grain into bite-sized strips.

• 7

  Spread the avocado crema generously on both sides of the toasted roll, then layer with the steak, romaine lettuce, tomato slices, and red onion.