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Benefits: Glucose, HDL, Magnesium, Folate, Vitamin B12, hsCRP, White Blood Cells, Creatine Kinase, Cortisol, Testosterone, Iron
Prep Time: 15 minutes, Cook Time: 12 minutes
Special Kitchen Tools: Grill
- 6oz flank steak
- 1/2 cup brown rice, cooked
- 1/2 avocado
- 1/2 tomato, diced
- 1 cup romaine lettuce, shredded
- 1 6-inch corn tortilla
- 1 tsp onion powder
- 3/4 tsp seasoning salt
- 1 1/2 tsp dried oregano
- 3/4 tsp crushed red pepper flakes
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp cumin
Recipe Directions and Serving Size
Preheat the grill on high heat. In a medium-sized mixing bowl, mix the onion powder, seasoning salt, oregano, red pepper flakes, garlic powder, chili powder, and cumin.
Place the raw flank steak in the mixing bowl and evenly coat it with the spice mixture.
Spray the grill with non-stick spray and grill the steak on high heat until cooked (the center is white or the internal temperature has reached 165F). Remove the steak from the grill and
let sit for two minutes.
Place the tortilla on the grill for ten seconds on each side.
Fill the tortilla with the brown rice, avocado, tomato, and lettuce.
Slice the steak on a bias and lay on top of the tortilla. Serve.