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