Cooking Time: 16 Minutes


2 pounds flank steak, cut into ¼-inch strips

¼ cup freshly squeezed lime juice

3 tablespoons grated garlic

3 tablespoons extra-virgin olive oil

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

2 tablespoons canola oil

12 flour tortillas


1- Place the steak, lime juice, garlic, olive oil, salt, and pepper in a large resealable plastic bag. Refrigerate and marinate for a minimum of 30 minutes or up to 3 hours.

2- Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Let preheat for 5 minutes.

3- Add the canola oil and heat for 1 minute. Working in batches, place the steak in the pot and cook, stirring frequently, until the steak is browned, about 8 minutes per batch.

4- Divide the steak slices evenly between the tortillas. Add desired toppings, such as guacamole or sliced avocado, sour cream, pineapple chunks, salsa, and cilantro, and serve immediately.


InfoCalories: 981

Total Fat: 47g

Sodium: 1497mg

Carbohydrates: 75g

Protein: 62g.