ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Flank Steak with Chipotle-Orange Mojo

Photo: Christopher Testani; Styling: Paige Hicks

Hands-on time 25 mins
Total time 25 mins

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

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.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit