Flank Steak Tacos

Juice of 2 limes

Zest of 1 lime

2 tsp salt

1 tsp pepper

1/2 tsp chili powder

1/2 tsp cumin

1/2 tsp smoked paprika

1/2 tsp dried oregano

1/8 tsp cinnamon 

3 cloves garlic, minced

1 lb flank steak

8 corn tortillas

Taco toppings (avocado, queso fresco, cilantro, onion, jalapeño, pico de gallo)

Combine your lime juice, zest, and seasonings into a bowl and whisk to combine. Using a sharp knife, make small cuts in the direction of the grain of the meat on both sides of the steak. Pour marinade over your steak and let marinade 30 min-1 hr at room temperature. Heat oil in a cast iron skillet and cook steak 3-5 mins per side. 

Remove from heat and let it continue to cook in the pan 5-10 mins. Remove from heat when desired temperature is reached and let rest. Slice ~1/5 inch thick against the grain. 

Heat your tortillas either in the oven or on the flame of a gas stove. Throw in your steak and any toppings you like. I recommend serving with the Spanish Rice Pilaf recipe found under the “Sides & Apps” tab.