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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I wish I had read the previous reviews and also made the Cabbage and Mango Slaw because the recipe as written here definitely lacks something. Next time. But the steak was very flavorful - we grilled ours on our Traeger along with tortillas. Loved the toss with the sauce at the end. Will definitely make this again.
This is delicious and very easy to make. I topped it with the suggested Cooking Light recipe for Cabbage and Mango Slaw using one whole Serrano chile. For a little extra zip we had jalapeños as an optional topping. But if you don't like spicy, the sweetness of the mango and the savory garlic soy sauce are all you need with the flank steak. These tacos will be in my regular rotation now!
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