Servings: 1
Macros: 50g carbs / 27g protein / 8g fat / 380 calories
Ingredients:
101g Cooked Brown Rice
62g Tomato (Raw)
48g Corn Tortilla
99g Flank Steak (Cooked)
Fresh Cilantro
1/2 Lime
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Cumin
Salt and Pepper to taste
Instructions:
Rice Prep
Prepare rice per package directions
Stir in fresh chopped cilantro, tiny squeeze of fresh lime juice, and salt and pepper
Steak Prep
Generously season both sides of steak with salt, pepper, garlic powder, onion powder, and cumin
Grill 4 minutes per side for medium rare. (Give steak a quarter turn after first 2 minutes on each side for cross sear marks but only flip steak one time)
Remove from grill and rest steak at least 10 minutes under tented foil before slicing
Roast tomatoes during this time*
Using a well sharpened kitchen knife, slice steak in thin strips against the grain for best texture
Tomato Prep
Line sheet pan with foil
Slice cherry tomatoes in half
Arrange tomatoes sliced side up on pan
Lightly season with salt, pepper, and cumin
Broil on high on top oven rack until they start to blister and char (watch these closely)
Tortillas
Warm tortillas in oven with residual heat from tomatoes or a few seconds in the microwave
Assemble Tacos
Layer all ingredients into tortilla and top with fresh cilantro and lime wedge if desired
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