Ingredients

4 Servings

Meat & Seafood

  • Beef Flank Steak 680 g

Spices

  • Chilli Powder 1 Tbsp

  • Salt 1 tsp

Produce

  • Limes 2

  • Fresh Red Tomatoes 4

  • Yellow Onion 1/2

  • Red/Green Chilli 1

  • Coriander 1 bunch

  • Sunflower Sprouts 40 g

Pantry

  • Olive Oil 4 Tbsp

  • Black Pepper 1/2 tsp

Dry Goods

  • White Corn Tortillas 8

Preparation

  1. Make Pico de Gallo

    Add all ingredients to a bowl. Stir to combine.

    • 4 , diced Fresh Red Tomatoes
    • 1/2 , diced Yellow Onion
    • 1 , sliced Red/Green Chilli
    • 1 bunch , stems removed, chopped Coriander
    • 2 , juiced Limes
    • 2 Tbsp Olive Oil
    • 1/2 tsp Salt
    • 1/2 tsp Black Pepper

  2. Prep Sprouts

    Wash & dry sprouts.

    • 40 g Sunflower Sprouts

  3. Sear & Season Steak

    Prepare ingredients. Set pan to high heat for 2 minutes. Add oil & steak. Cook for 3 minutes or until golden brown; season halfway through.

    • 680 g , sliced Beef Flank Steak
    • 2 Tbsp Olive Oil
    • 1 , juiced Lime
    • 1 Tbsp Chilli Powder
    • 1/2 tsp Salt

  4. Warm Up Tortillas

    Wrap tortillas in kitchen towel. Warm in microwave for 1-2 minutes.

    • 8 White Corn Tortillas

  5. Serve & Enjoy

    Pair with good music.

Suggested Meals

Tofu

Kale Quinoa

Bowl

Cashew Crusted

Avocado

Roasted Aubergine

Salad

Penne

Pomodoro

Nutrition

  Amount per
serving		 Daily value percentage
Calories 540 kcal  
Total Fat 25 g 32%
Total Saturated Fat 7 g 37%
Unsaturated Fat 18 g  
Cholesterol 110 mg 37%
Sodium 770 mg 35%
Total Carbohydrate 33 g 12%
Fiber Total Dietary 7 g 25%
Sugars Total 5 g  
Protein 41 g 83%
Vitamin C 35 mg 40%
Calcium Ca 134 mg 10%
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By Innit Culinary Team