Placeholder Image
Got a photo of this dish? Upload yours to replace it!
Ingredients
Steak
- 1 skirt steak or flank steak
- 1 neutral oil
- 1 kosher salt
- 1 ground cumin
- 1 chili powder
- 1 black pepper
- 1 fresh lime juice
Salsa Verde
- 1 tomatillos, husked and rinsed
- 1 jalapeno
- 1 serrano pepper (optional)
- 1/4 white onion
- 1 garlic clove, unpeeled
- 1 cilantro
- 1 lime juice
- 1 kosher salt
Serving
- 8 small corn tortillas
- 1 white onion, finely diced
- 1 cilantro, chopped
- lime wedges
Instructions
Heat broiler to high.
Place tomatillos, jalapeno, optional serrano, onion, and unpeeled garlic on a sheet pan.
Broil until blistered and softened, turning once, about 8-12 minutes total.
10 minPeel the garlic.
Blend roasted vegetables with cilantro, lime juice, and salt until slightly textured.
Pat steak dry.
Rub with oil, salt, cumin, chili powder, and black pepper.
Heat a grill or cast-iron skillet over high heat.
Cook steak until deeply browned and cooked to desired doneness; for food safety, whole cuts should reach at least 145F followed by a 3-minute rest.
Transfer to a board and squeeze lime juice over the steak.
Rest at least 5 minutes.
5 minSlice thinly against the grain.
Warm tortillas in a dry skillet.
Fill with steak.
Top with salsa verde, onion, and cilantro.
Serve with lime wedges.
Nutrition per serving
385
Calories
32g
Protein
22g
Carbs
18g
Fat
Chef's Notes & Storage
Related Recipes
Browse all recipes
Loaded Baked Potato Soup
Low-FODMAP Zucchini-Parmesan Risotto with Chives
Low-FODMAP Turkey Meatballs with Creamy Polenta & Spinach
Low-FODMAP Pan-Seared Cod with Lemon-Caper Potatoes
Low-FODMAP Lemon-Dill Chicken & Rice Skillet
