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Steak Tacos with Cilantro Lime Rice and Roasted Tomatoes

Servings: 1

Macros: 50g carbs / 27g protein / 8g fat / 380 calories

steak tacos with lime on a plate


  • 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


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)


  • 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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