Ingredients
6
6 servings
- •1 (3/4 pound) flank steak, trimmed
- •0.5 teaspoon freshly ground black pepper
- •Cooking spray
- •1 tablespoon fresh lime juice
- •0.5 tablespoon olive oil
- •2 cloves garlic, minced
- •0.25 teaspoon kosher salt
- •6 (6 inch) corn tortillas
- •Grilled scallions for garnish
- •1 cup chopped romaine lettuce
- •1 cup chopped red cabbage
- •1 Avocado from Mexico, sliced
- •1 (16 ounce) jar pickled red onions
Instructions
- Sprinkle steak with pepper, pressing to adhere.
- Heat grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.
- Cut steak diagonally across grain into thin slices. Mix lime juice, olive oil, and garlic and drizzle over steak; sprinkle with salt.
- Heat tortillas on grill pan coated with cooking spray 20 seconds on each side or until lightly charred.
- Heat scallions on grill until lightly charred.
- Divide steak among tortillas. Top with romaine, red cabbage, avocado, and pickled red onions. Garnish with grilled scallion.
Nutritional Facts
Per 6 servings
- Calories: 231
- Carbohydrate: 29g
- Fat: 9g
- Fiber: 6g
- Protein: 11g
- Sugar: 2g
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