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Ingredients

1 (3/4 pound) flank steak, trimmed ½ teaspoon freshly ground black pepper Cooking spray 1 tablespoon fresh lime juice ½ tablespoon olive oil 2 cloves garlic, minced ¼ teaspoon kosher salt 1 cup chopped romaine lettuce 1 cup chopped red cabbage 1 Avocado from Mexico, sliced 1 (16 ounce) jar pickled red onions Grilled scallions for garnish 6 (6 inch) corn tortillas

Nutrition Info

230.5 calories carbohydrate: 29 g cholesterol: 13.6 mg fat: 9 g fiber: 6 g protein: 10.7 g saturatedFat: 1.9 g servingSize: - sodium: 2011.2 mg sugar: 2.1 g transFat: : - unsaturatedFat: : -

Sprinkle steak with pepper, pressing to adhere.
Heat grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan, grill 6 minutes on each side or until desired degree of doneness. Place steak on a cutting board, let stand 5 minutes.
Cut steak diagonally across grain into thin slices. Mix lime juice, olive oil and garlic and drizzle over steak, sprinkle with salt.
Heat tortillas on grill pan coated with cooking spray 20 seconds on each side or until lightly charred.
Heat scallions on grill until lightly charred.
Divide steak among tortillas.
Top with romaine, red cabbage, avocado and pickled red onions.
Garnish with grilled scallion.

6 servings

Slices of grilled flank steak are served on tortillas with avocado, pickled onions, lettuce, and cabbage.