For this easy taco recipe, we've topped skillet-cooked flank steak with a quick fresh salsa that takes advantage of perfectly ripe strawberries. Make the salsa while the steak cooks for a 30-minute dinner the whole family will love.
Nutrition per serving may change if servings are adjusted.
1 pound flank steak, trimmed
¾ teaspoon ground pepper, divided
½ teaspoon salt, divided
2 teaspoons canola oil
2 cups chopped fresh strawberries
Zest and juice of 1 lime
1 tablespoon balsamic vinegar
1 teaspoon honey
½ cup finely chopped shallot
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro, plus more for serving
8 corn tortillas, warmed
Lime wedges for serving
Season steak with ¼ teaspoon each pepper and salt. Heat oil in a large cast-iron skillet over medium-high heat. Add the steak and cook, undisturbed, until slightly charred, 3 to 4 minutes. Turn and continue to cook, adjusting the heat as necessary, until an instant-read thermometer inserted in the thickest part registers 120°F for medium-rare, 3 to 4 minutes more. Transfer to a plate and let rest for 10 minutes.
Meanwhile, combine strawberries, lime zest and juice, vinegar, honey and the remaining ½ teaspoon pepper and ¼ teaspoon salt in a medium bowl. Let stand at room temperature for 10 minutes.
Thinly slice the steak against the grain. Stir shallot, mint and cilantro into the strawberry salsa. Divide the steak and salsa among tortillas. Serve with lime wedges and more cilantro, if desired.
339 calories;10 g fat(3 g sat); 6 g fiber; 35 g carbohydrates; 28 g protein; 47 mcg folate; 70 mg cholesterol; 8 g sugars; 1 g added sugars; 93 IU vitamin A; 55 mg vitamin C; 96 mg calcium; 3 mg iron; 380 mg sodium; 699 mg potassium
Vitamin C (92% daily value)
Carbohydrate Servings: 2½
Exchanges: 3½ lean protein, 1½ starch, ½ fat, ½ fruit