Carne asada with pico de gallo

Time

35 min

Makes

2 servings

Ingredients

• 1 small flank steak
• 2 limes
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 tomato, diced
• 1/4 white onion, diced
• 2 tablespoons chopped cilantro
• 1/2 jalapeño, seeded and finely chopped (optional)
• 4 small corn tortillas

How to make it

1. Squeeze one lime over the steak, rub it with the garlic, cumin, salt and pepper, and let it sit for 15 minutes.
2. Grill over high heat for 4 to 5 minutes per side, then let it rest for 5 minutes.
3. For the pico de gallo, mix the tomato, onion, cilantro and jalapeño with a squeeze of the other lime and a pinch of salt.
4. Slice the steak thinly across the grain and warm the tortillas on the grill.
5. Serve two tortillas per person, filled with plenty of meat and pico de gallo.

Tip: Fill each tortilla with more meat and salsa than usual: more protein on the same small plate.