(Serves 4)
Ingredients
Tacos:
- 2 pounds flank steak, trim fat
- 1 recipe Mojo, recipe follows
- Nonstick cooking spray
- Sea salt and freshly ground black pepper
- 8 low carb tortillas
- Crumbled queso fresco or cotija cheese , for serving
- 1/2 cup Pico de Gallo, recipe follows
- 2 limes, cut in wedges for serving
Mojo Marinade:
- 4 garlic cloves, minced
- 1 jalapeno, minced
- 1 large handful fresh cilantro leaves, finely chopped
- Sea salt and freshly ground black pepper
- 2 limes, juiced
- 1 orange, juiced
- 2 tbsp white vinegar
- 1/2 cup olive oil
Pico de Gallo:
- 1 lb tomatillos, chopped
- 1 cup sweet onion, chopped
- 1 jalapeno pepper, chopped
- 1/3 cups fresh cilantro leaves, chopped
- 2 garlic cloves, minced
- 2-3 tbsp lime juice
- 1/4 cup extra-virgin olive oil
- Sea salt and pepper, to taste
Instructions
Tacos:
- Place the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1-6 hours, so the meat can absorb the flavors fully.
- Preheat your grill, outdoor or indoor, either works. Spray the grates or cooking surface with a generous amount of nonstick cooking spray to prevent the meat from sticking. Pull the steak out of the marinade and season it on both sides with salt and pepper. Grill the steak for 9 to 11 minutes per side, turning once, until cook is medium. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Slice thinly across the grain.
- Warm the tortillas on each side until they start to lightly brown in either a clean skillet or on the grill.
- To make the tacos, lay about 4 ounces of beef down the center of each tortilla and sprinkle them with some cheese. Top each taco with a spoonful of the Pico de Gallo. If you like your steak a little tangy, squeeze some additional lime juice on each taco.
Mojo:
In a bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. A food processor or blender can be used but it may over mix it if you’re not careful. Put the paste in a glass jar or plastic container with a lid. Add lime juice, orange juice, vinegar, and oil. Shake it up well to combine.
Yield: approximately 1 1/4 cups
Pico De Gallo:
In a mixing bowl, combine all ingredients together and toss thoroughly. Cover and allow to sit for 15 minutes to an hour so the flavors can really blend.
*SN: I also like to add a little diced zucchini but that’s completely optional
Yield: 2 cups