Pico de Gallo Steak Taco with Naked Sprouts - Innit

Ingredients

4 Servings

Meat & Seafood

  • Beef Flank Steak 680 grams

Spices

  • Salt 1/2 tablespoon

  • Black Pepper 1/2 teaspoon

  • Chilli Powder 1 tablespoon

Produce

  • Cilantro 1 bunch

  • Yellow Onion 1/2

  • Red/Green Chilli 1

  • Limes 2

  • Red Tomatoes 4

  • Sunflower Sprouts 40 grams

Pantry

  • Olive Oil 59 milliliters

Dry Goods

  • Corn Tortillas 8

Preparation

  1. Make Pico de Gallo

    Add all ingredients to a bowl. Stir to combine.

    • 4, diced Red Tomatoes
    • 1/2, diced Yellow Onion
    • 1, sliced Red/Green Chilli
    • 1 bunch, stems removed, chopped Cilantro
    • 2, juiced Limes
    • 2 tablespoons Olive Oil
    • 1 teaspoon Salt
    • 1/2 teaspoon Black Pepper
  2. Prep Sprouts

    Wash & dry sprouts.

    • 40 grams 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 grams, sliced Beef Flank Steak
    • 2 tablespoons Olive Oil
    • 1, juiced Lime
    • 1 tablespoon Chilli Powder
    • 1/2 teaspoon Salt
  4. Warm Up Tortillas

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

    • 8 Corn Tortillas
  5. Serve & Enjoy

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 540 kcal  
Total Fat 25.0 g 32%
Total Saturated Fat 7.0 g 37%
Unsaturated Fat 18 g  
Cholesterol 110 mg 37%
Sodium 1060 mg 45%
Total Carbohydrate 33 g 12%
Fiber Total Dietary 7 g 25%
Sugars Total 5 g  
Excellent Source: Protein 41 g 83%
Good Source: Vitamin C 35 mg 40%
Calcium Ca 134 mg 10%
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By Innit Culinary Team