NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

2 small Corn tortillas corn tortillas

0.13 whole Avocado avocado

0.5 cup roma tomato

2 tbsp red onion

1 tbsp fresh cilantro

1 tsp lime juice

0 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp cumin

0.25 tsp chili powder

PREPARATION

• 1

  In a small bowl, combine the diced roma tomato, minced red onion, chopped cilantro, and lime juice with a pinch of sea salt to create the fresh pico de gallo.

• 2

  In a separate small bowl, mash the avocado with a fork until smooth and creamy.

• 3

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

• 4

  Heat the avocado oil in a cast-iron skillet over medium-high heat and sear the steak for 4 to 5 minutes per side for medium-rare.

• 5

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

• 6

  While the steak rests, toast the corn tortillas in a dry pan over medium heat for 1 to 2 minutes per side until they are crisp and golden.

• 7

  Spread the mashed avocado onto the crisp tortillas, layer the sliced steak on top, and finish with a generous spoonful of the pico de gallo.