Grilled Flank Steak with Chipotle-Orange Mojo

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Grilled Flank Steak with Chipotle-Orange MojoRecipe

Photo: Christopher Testani; Styling: Paige Hicks

This delicious steak tostada recipe cuts back on calories and sodium by using 6-inch whole-grain corn tortillas instead of flour, meaning you can afford to eat two.

Serves 8 (serving size: about 3 ounces steak, 2 tortillas, and about 2 tablespoons mojo)


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4 teaspoons ground cumin, divided
3/4 teaspoon ground red pepper
1 teaspoon chipotle chile powder, divided
1 1/4 teaspoons kosher salt, divided
1 (2-pound) flank steak
Cooking spray
3 garlic cloves
1/4 cup orange juice
1 1/2 teaspoons fresh lemon juice
3/4 cup coarsely chopped fresh cilantro leaves and tender stems
3 tablespoons extra-virgin olive oil
16 (6-inch) corn tortillas


Hands-on: 25 Minutes
Total: 25 Minutes

1. Heat a large grill pan over medium-high heat. Combine 2 teaspoons cumin, ground red pepper, 1/2 teaspoon chipotle chile powder, and 3/4 teaspoon salt in a bowl; rub mixture over steak. Lightly coat steak with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes.

2. Place garlic in a pan with enough water to cover; bring to a boil, and cook 1 minute. Drain; finely chop garlic, and transfer to a medium bowl. Add juices, cilantro, oil, remaining 2 teaspoons cumin, remaining 1/2 teaspoon chile powder, and remaining 1/2 teaspoon salt; stir with a whisk to combine.

3. Heat tortillas according to package directions. Thinly slice steak diagonally across the grain, and serve with sauce and tortillas.

Created date

March 2015

Nutritional Information

Calories 327
Fat 13.4 g
Satfat 3.7 g
Monofat 6.7 g
Polyfat 1.4 g
Protein 26 g
Carbohydrate 26 g
Fiber 3 g
Cholesterol 65 mg
Iron 3 mg
Sodium 364 mg
Calcium 114 mg