Grilled Flank Steak Tacos
- ¾ lb flank steak
- 2 Tbsp olive oil
- ½ (1-oz) envelope less-sodium taco seasoning mix
- 1½ Tbsp lime juice
- 6 low-carb soft taco-size tortillas
- 6 Tbsp shredded reduced-fat Mexican-blend cheese
- 3 Tbsp taco sauce
- Combine steak, oil, seasoning mix, and lime juice in a zip-top plastic bag. Seal bag, and refrigerate at least 4 hours or up to 1 day.
- Preheat grill or grill pan to medium-high heat. Remove steak from marinade, discarding marinade.
- Grill steak, covered, 5 to 6 minutes per side to desired doneness. Let stand 10 minutes; thinly slice across the grain.
- Warm tortillas according to package directions. Serve steak and cheese in warm tortillas with sauce.
|
Main |
Total |
| Servings |
3
|
|
| Fat (g) |
20 |
20 |
| Sat. Fat (g) |
6 |
6 |
| Protein (g) |
39 |
39 |
| Carb (g) |
39 |
39 |
| Fiber (g) |
22 |
22 |
| T. Sugs (g) |
1 |
1 |
| A. Sugs (g) |
0 |
0 |
