Pico de Gallo Steak Taco with Naked Sprouts - Innit

Ingredients

4 Servings

Meat & Seafood

  • Beef Flank Steak 1 1/2 pounds

Spices

  • Chili Powder 1 tablespoon

  • Kosher Salt 1/2 tablespoon

  • Black Pepper 1/2 teaspoon

Produce

  • Fresh Serrano Pepper 1

  • Fresh Medium Yellow Onion 1/2

  • Cilantro 1 bunch

  • Fresh Red Tomatoes 4

  • Fresh Sunflower Sprouts 1 cup

  • Fresh Persian Limes 2

Pantry

  • Olive Oil 1/4 cup

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 Fresh Medium Yellow Onion
    • 1, sliced Fresh Serrano Pepper
    • 1 bunch, stems removed, chopped Cilantro
    • 2, juiced Fresh Persian Limes
    • 2 tablespoons Olive Oil
    • 1 teaspoon Kosher Salt
    • 1/2 teaspoon Black Pepper
  2. Prep Sprouts

    Wash & dry sprouts.

    • 1 cup Fresh 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.

    • 1 1/2 pounds, sliced Beef Flank Steak
    • 2 tablespoons Olive Oil
    • 1, juiced Fresh Persian Lime
    • 1 tablespoon Chili Powder
    • 1/2 teaspoon Kosher 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.

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 34 g 12%
Fiber Total Dietary 7 g 26%
Sugars Total 5 g  
Excellent Source: Protein 41 g 83%
Good Source: Vitamin C 39 mg 45%
Calcium Ca 138 mg 10%
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By Innit Culinary Team