Description
Fill a tortilla with this tender shredded flank steak and all your favorite toppings for an easy meal filled with fresh flavors!
Ingredients
Units
Scale
- 1-2 pounds Flank Steak
- 1 1/2 tsp. Chili Powder
- 1 tsp Cumin
- 1 tsp Coriander Seeds
- 1 tsp Ground Pepper
- 3 Garlic cloves, minced
- 2 Tbsp. Soy Sauce
- 1 Jalapeno, chopped
- 1/2 cup Jarred Roasted Red Peppers, chopped
- 1/2 Onion, chopped
- 2 Fresh Bell Peppers, sliced
- 8 Low Carb Whole Wheat Tortillas
- Sliced lime for garnish
- Avocado for topping
- 1 bunch Cilantro
Instructions
- In a dutch oven, stir together all spice, soy sauce, coriander seeds, jarred red peppers, chopped onion, jalapeno and garlic.
- With half of the mixture in the bottom of the dutch oven, place flank steak on top. With remaining second half of mixture, pour over the flank steak coating it.
- Place on stove over medium low heat for 5 hours, or until the meat pull apart with a pair of forks.
- During last hour of cooking, slice bell peppers, removing the seeds and place into dutch oven to steam and cook. The fresh peppers will retain their structure, where the jarred peppers will be nearly indistinguishable after cooking.
- Serve with warm tortillas, and any other extra toppings you like – such as, cheese, cilantro, avocado, and slices of lime for spritzing on top.
Notes
Adapted from and inspired by Lisa Leake.