Categories: Mexican

Ingredients

• 1 lb. flank steak
• 1/4 tsp each salt and pepper
• 2 tsp canola oil
• 2 cups chopped strawberries
• Zest and juice of 1 lime
• 1 tbsp. balsamic vinegar
• 1 tsp honey
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1/2 cup finely chopped shallot
• 1 tbsp. chopped mint
• 1 tbsp. chopped cilantro
• 8 corn tortillas, warmed
• Lime wedges and more cilantro, for serving

Directions

1. Season flank steak with salt and pepper. Heat canola oil in a large cast-iron skillet over medium-high heat. Add the steak and cook, turning halfway through, until slightly charred and cooked to your liking, 3-4 minutes per side for medium-rare. Transfer to a clean cutting board and let rest for 10 minutes. Meanwhile, combine strawberries, lime zest and juice, vinegar, honey, black and salt in a medium bowl. Let stand at room temp for 10 minutes. Thinly slice steak against the grain. Stir shallot, mint and cilantro into the salsa. Divide the steak and salsa among tortillas. Serve with lime wedges and more cilantro.

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