Ingredients

• Round Steaks
• Garlic Powder
• Kosher Salt
• Fresh Ground Pepper
• 1 med. yellow onion (chopped)
• 2 med. tomatoes (chopped)
• Cilantro (chopped)
• Avocado (chopped) as garnish

Directions

1. Combine salt, pepper, and garlic powder in a small bowl and mix well. Use a generous amount of each.

2. Drizzle olive oil in a flat, non-reactive dish. (pyrex, le creuset, etc.)

3. Rub garlic mixture on both sides of the steaks and place in the dish.

4. Drizzle olive oil over the top of the steaks and cover the dish with saran wrap.

5. Leave the steak to marinade over night.

6. Heat a frying pan to med-high (I prefer metal pan or le crueset over non-stick)

7. Add the steak to the pan and cook on both sides – about 4 minutes on each side. Don’t cook until it’s as hard as your forehead. It should be like your chin.

8. Combine the onion, tomato, and cilantro in a bowl and set aside.

9. Set the steak on a cutting board and let it rest for about 6 minutes – it’s still cooking and re-distributing all the juices.

10. . Cut the steak in long, thin strips against the grain. Then chop the strips into small chunks. The steak chunks should be slightly pink.

11. . Combine the steak chunks with the onion mixture and fold the two together.

12. . Place the mixture on a large tortilla – garnish with avos – roll and eat.

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