Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Cheryl Slocum
Recipe by Cooking Light September 2014

Gallery

Credit: Squire Fox; Styling: Carla Gonzales-Hart

Recipe Summary

hands-on:
5 mins
total:
20 mins
Yield:
Serves 6 (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle steak with rind and pepper, pressing to adhere.

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  • 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.

Nutrition Facts

245 calories; fat 9.4g; saturated fat 2.9g; mono fat 4g; poly fat 1g; protein 22g; carbohydrates 20g; fiber 2g; cholesterol 56mg; iron 1mg; sodium 230mg; calcium 49mg.
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