Servings: 1

Macros: 50g carbs / 27g protein / 8g fat / 380 calories

Ingredients:

• 101g Cooked Brown Rice
• 62g Tomato (Raw)
• 48g  Corn Tortilla
• 99g Flank Steak (Cooked)
• Fresh Cilantro
• 1/2 Lime
• 1 Tsp Garlic Powder
• 1 Tsp Onion Powder
• 1 Tsp Cumin
• Salt and Pepper to taste

Instructions:

Rice Prep

• Prepare rice per package directions
• Stir in fresh chopped cilantro, tiny squeeze of fresh lime juice, and salt and pepper

Steak Prep

• Generously season both sides of steak with salt, pepper, garlic powder, onion powder, and cumin
• Grill 4 minutes per side for medium rare. (Give steak a quarter turn after first 2 minutes on each side for cross sear marks but only flip steak one time)
• Remove from grill and rest steak at least 10 minutes under tented foil before slicing
• Roast tomatoes during this time*
• Using a well sharpened kitchen knife, slice steak in thin strips against the grain for best texture

Tomato Prep

• Line sheet pan with foil
• Slice cherry tomatoes in half
• Arrange tomatoes sliced side up on pan
• Lightly season with salt, pepper, and cumin
• Broil on high on top oven rack until they start to blister and char (watch these closely)

Tortillas

• Warm tortillas in oven with residual heat from tomatoes or a few seconds in the microwave

Assemble Tacos

• Layer all ingredients into tortilla and top with fresh cilantro and lime wedge if desired

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