Ingredients

4 Servings

Meat & Seafood

  • Beef Flank Steak 680 g

Spices

  • Chilli Powder 1 Tbsp

  • Salt 1 tsp

Produce

  • Limes 2

  • Fresh Red Tomatoes 4

  • Yellow Onion 1/2

  • Red/Green Chilli 1

  • Coriander 1 bunch

  • Sunflower Sprouts 40 g

Pantry

  • Olive Oil 4 Tbsp

  • Black Pepper 1/2 tsp

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 Yellow Onion
    • 1 , sliced Red/Green Chilli
    • 1 bunch , stems removed, chopped Coriander
    • 2 , juiced Limes
    • 2 Tbsp Olive Oil
    • 1/2 tsp Salt
    • 1/2 tsp Black Pepper

  2. Prep Sprouts

    Wash & dry sprouts.

    • 40 g 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 g , sliced Beef Flank Steak
    • 2 Tbsp Olive Oil
    • 1 , juiced Lime
    • 1 Tbsp Chilli Powder
    • 1/2 tsp 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.

Suggested Meals

Classic Beef

Burger

Veggie

Bolognese

Classic Turkey

Burger

Sweet & Sour

Chickpea Curry

Teriyaki

Ribs

Nutrition

  Amount per
serving		 Daily value percentage
Calories 540 kcal  
Total Fat 25 g 32%
Total Saturated Fat 7 g 37%
Unsaturated Fat 18 g  
Cholesterol 110 mg 37%
Sodium 770 mg 35%
Total Carbohydrate 33 g 12%
Fiber Total Dietary 7 g 25%
Sugars Total 5 g  
Protein 41 g 83%
Vitamin C 35 mg 40%
Calcium Ca 134 mg 10%
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By Innit Culinary Team