Dig out your grill pan, you’re going to want to make these easy steak tacos for tonight’s dinner! Marinated with Garlic Expressions Vinaigrette and charred to perfection, they are like restaurant-style authentic street tacos without having to leave your house!
Keto, Gluten-Free, Low Carb
1½ Pound flank steak
1 Cup Garlic Expressions Vinaigrette, or enough to cover the steak
1 Lime, juiced
1 Teaspoon chili powder
1 Teaspoon ground cumin
1 Teaspoon dried oregano
1 Jalapeno, diced
8 Low-carb almond flour tortillas
¼ cup diced red onion
1-2 Avocados, mashed
Jalapenos or Hot sauce of choice
- Add the flank steak to an airtight container with the vinaigrette, lime juice, chili powder, cumin, oregano, and jalapeno. Cover, making sure the container is completely sealed, and marinate for at least 4 hours or overnight for best results.
- Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Set a cast iron grill pan over medium-high heat. Season the steak with salt and pepper, Set into the pan. Grill for 3 minutes without disturbing. Flip and grill for an additional 3 minutes.
- Remove from the pan and allow the steak to cook in the residual heat for 6-10 minutes, depending on desired doneness. Insert a meat thermometer into the thickest part of the steak -- 125°F for rare, or 130°F for medium rare, or 140℉ for medium. Allow the steak to rest for 10 minutes before slicing.
- Slice the steak across the grain, and serve with low carb coconut tortillas, red onion, avocado, and cilantro. Add an extra drizzle of vinaigrette, or hot sauce of choice. Serve warm.