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

The three-pepper spice rub gives the steak wonderful complexity.

Tiffany Vickers Davis
Recipe by Cooking Light August 2014

Gallery

Hector Sanchez; Styling: Ginny Branch

Recipe Summary

hands-on:
28 mins
total:
38 mins
Yield:
Serves 4 (serving size: 2 tacos)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

    Advertisement
  • Combine 1/2 teaspoon salt, black pepper, white pepper, and red pepper in a small bowl. Score steak with a sharp knife in a diamond pattern on both sides (1/4 inch deep). Lightly coat steak with cooking spray; sprinkle steak evenly with pepper mixture. Arrange steak on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak across the grain into thin slices.

  • Arrange green onions on grill rack coated with cooking spray; grill 3 minutes or until slightly charred and tender.

  • Combine watermelon, mint, juice, oil, chile, and remaining 1/8 teaspoon salt in a medium bowl.

  • Place tortillas on grill rack coated with cooking spray; grill 1 minute on each side or until lightly charred. Arrange onions down the center of each tortilla; divide steak, salsa, and cheese evenly among tortillas.

Chef'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 www.choosemyplate.gov.

Nutrition Facts

335 calories; fat 12.8g; saturated fat 4.8g; mono fat 4.6g; poly fat 1.1g; protein 30g; carbohydrates 28g; fiber 3g; cholesterol 83mg; iron 3mg; sodium 537mg; calcium 152mg.
Advertisement
Advertisement