NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

1 medium corn tortillas

0.25 tbsp olive oil

1 tbsp lime juice

1 clove garlic

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 medium roma tomato

1 piece dried guajillo chile

1 tbsp white onion

1 tbsp fresh cilantro

PREPARATION

• 1

  Toast the dried guajillo chile in a dry pan over medium heat until fragrant, then soak it in hot water for 10 minutes until softened.

• 2

  Blend the softened chile with the Roma tomato, half the garlic, and a pinch of salt until smooth to create the smoky salsa roja.

• 3

  Marinate the flank steak with olive oil, lime juice, the remaining minced garlic, cumin, salt, and pepper for at least 15 minutes.

• 4

  Grill the steak over high heat for 4 to 5 minutes per side until medium-rare, then let it rest for 5 minutes before slicing against the grain.

• 5

  Warm the corn tortillas on the grill or in a dry skillet for 30 seconds per side until they are soft and pliable.

• 6

  Assemble the tacos by placing the sliced steak into the tortillas and topping them with salsa roja, diced onion, and fresh cilantro.