A tasty twist on classic Tacos, try this flank steak version for a whole lot of fulfilling flavor.
520 cal: 55.3 g pro, 23.5 g carb, 21.4 g fat, 3.5 g fiber (not including condiments)
21⁄2 pounds flank steak (x2 for prep)
4 cloves garlic, minced
1⁄4 cup plus 2 TBSP extra virgin olive oil
3 TBSP Worcestershire sauce
1⁄4 cup freshly squeezed lime juice (from 2 to 4 limes)
1 TBSP ground cumin
1 TBSP chili powder
1 TBSP sugar (sub maple syrup or fruit concentrate)
1⁄4 tsp crushed red pepper flakes
1 tsp kosher salt
Olive oil cooking spray
4 bell peppers (any color), stemmed, seeded, and thinly sliced
1 yellow onion, thinly sliced
8 to 12 small (6-inch) flour or corn tortillas, for serving
1⁄4 cup chopped fresh cilantro leaves
Condiments: Salsa, sour cream, and sliced avocado
Directions for preparation:
1. Make your marinade: You’ll need at least two hours for the steak to marinade. In a large bowl combine the garlic, olive oil, Worcestershire sauce, lime juice, cumin, chili powder, sugar, red pepper flakes, and salt. Measure out a 1⁄4 cup of the marinade for the vegetables and set it aside. Lay your flank steak in a roasting pan or dish and pour the marinade over it.
2. Preheat the oven to 450°F with one rack about 4 inches from the broiler, another rack in the center position, and another in the bottom position. Line a sheet pan with aluminum foil, and mist it with the cooking spray.
3. Toss the peppers and onion with the reserved 1⁄4 cup marinade in a large bowl and spread them evenly on the prepared pan. Roast on the center rack until softened and starting to brown, 10 to 15 minutes.
4. Remove the pan from the oven and turn the oven to broil. Wrap a stack of tortillas in aluminum foil and set it aside.
5. Push the peppers and onion to the perimeter of the pan. Remove the flank steak from the marinade, allowing any excess liquid to drip off the meat, and place it in the center of the pan, surrounded by the vegetables.
6. Place the pan on the top rack and broil the steak, flipping it once, until it begins to char on the outside and an instant-read thermometer inserted into the thickest part of the meat registers 125°F for rare or 135°F for medium-rare, 3 to 5 minutes per side.
*substitute a grill for the broiler if you have the option!
7. While the steak cooks, place the foil wrapped tortillas on the bottom rack to warm through. Once the steak is finished cooking, remove the pan from the oven and turn the oven off. Leave the tortillas in the oven to continue warming while the steak rests.
8. Allow the steak to rest, loosely covered with foil, for 10 minutes before slicing it thinly against the grain. Sprinkle with the cilantro.
9. Serve the steak warm with the peppers and onion and tortillas. Pass the salsa, sour cream, avocado, and cheese at the table.
*add black beans, rice, and cilantro side with salsa, greek yogurt, and avocado slices