Description
Grilled, marinated flank steak sliced thinly, wrapped in a warm corn tortilla and topped with a fresh mixture of avocado, tomato, corn, and black beans!
Ingredients
Scale
For the Flank Steak Marinade
- 2 pounds flank steak
- 3/4 cup vegetable oil
- 1/2 cup low sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons white vinegar
- 1 1/2 teaspoon ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
For the Avocado Salad
- 2 ripe avocados, peeled, pitted and cubed
- 1/2 red onion, diced
- 1 jalapeno, diced (seeds and membranes removed)
- 1 can sweet corn, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 cup grape or cherry tomatoes, halved
- 2 cups baby arugula, chopped
For the Dressing
- 2 tablespoons olive oil
- 1 tablespoon honey
- Juice of two limes
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- salt and pepper
For Assembly
- Corn tortillas, browned or fried in a pan of hot oil
- Queso fresco, crumbled
- Extra lime slices
Instructions
For the Flank Steak Marinade
- Add all ingredients to a blender or food processor and process until smooth. Add flank steak to a zip-lock bag and pour marinade over meat. Squeeze air out of the bag, seal tightly, and refrigerate for 3 hours or overnight.
For the Avocado Salad
- Add the avocados, red onion, jalapeño, corn, beans, tomatoes, and arugula to a large bowl. Add olive oil, honey, lime juice, cumin, chili powder, salt and pepper to a small jar. Screw the lid on and shake well to mix. Pour over avocado salad and stir to coat. Taste for seasoning and add salt to taste. Serve over flank steak, or with tortilla chips for dipping.
- To grill the flank steak, heat grill to 400 degrees. Add flank steak, and cook for 3-4 minutes per side or to desired doneness. Remove the meat from the grill and cover with foil. Let rest for 5 minutes, and then cut into thin strips with a sharp knife against the grain.
