1 lb Flank Steak
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp coriander
2 cloves garlic grated
1 tsp onion powder
1 tsp salt
1/2 tsp pepper
1 lime zested and juiced
1 tbsp olive or avocado oil
Combine all ingredients in a plastic bag or container with a lid. Place steak in marinade and let sit for 2 hours up to 12 hours.
Preheat grill or griddle for indoor grilling to medium high. Remove steak from marinade, place on hot grill/griddle and cook until desired temperature. For medium, cooking will take approximately 5-7 minutes per side. Use a meat thermometer if needed.
Remove from heat and let meat rest for 10-15 minutes before slicing. Be sure to slice very thin and against the grain of the meat.
Serve in flour or corn tortillas or over a salad. Toppings we love: salsa, avocado, cilantro, sautéed onions and peppers (tip – if you have marinade left, sautéed peppers and onions on griddle or in pan and pour marinade over them). Cook over high heat until tender.
Cheese and salsa if you are not eliminating dairy 🙂