This steak is simple to prepare and ready in a flash. The results are flavorful and supermoist. Don't be tempted to save time by skipping the resting step before slicing--the juices will run out from the meat, making it dry.
1 (1 1/4-pound) flank steak, trimmed
2 teaspoons grated lemon rind
3/4 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon lower-sodium soy sauce
3 garlic cloves, minced
1/4 teaspoon kosher salt
12 (6-inch) corn tortillas
1 ounce queso fresco, crumbled (about 1/4 cup)
How to Make It
Sprinkle steak with rind and pepper, pressing to adhere.
Heat grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.
Combine juice, oil, soy sauce, and garlic in a small bowl. Cut steak diagonally across grain into thin slices. Drizzle steak with soy sauce mixture; sprinkle with salt.
Heat tortillas on grill pan coated with cooking spray 20 seconds on each side or until lightly charred. Divide steak among tortillas. Sprinkle each taco with about 1 teaspoon cheese.
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