Ingredients
Scale
- 1.5 pound flank steak
- ¼ cup olive oil
- ¼ cup lime juice
- 6 cloves garlic
- 1 chipotle pepper
- 2 tablespoons soy sauce
- 2 teaspoons oregano
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 ½ teaspoon cumin
- ½ cup loose cilantro
- 8 warm corn tortillas
- 1 jalapeño seeded and diced
- ½ cup cotija cheese crumbled
- ½ cup cherry tomatoes diced
- cilantro
- Lime
Instructions
- Blend marinade ingredients in a blender until smooth.
- Pour the marinade over the steak and flip a few times to coat.
- Marinate the steak for at least two hours or up to 24 hours.
- Preheat a large cast iron skillet to medium-high heat. If needed, cut the steak in half and cook in batches.
- Add 1-2 tablespoons of avocado oil to the skillet.
- Place the steak in the skillet and cook for 4-5 minutes undisturbed. Check for a good sear, then flip and cook for another 4-5 minutes.
- Remove the steak and let it rest before slicing.
Notes
Allow the steak to marinate longer for more intense flavor.
Feel free to adjust the spice level by adding more or less chipotle pepper.
Serve with additional lime wedges and fresh cilantro.
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.