Chipotle Steak Taco

8 oz (227g) Flap Streak 2 oz (57g) Green Onions 0.5 oz (14g) Cilantro 4 Corn Tortillas 2 Corns 1 Jalapeño 1 Tbsp Chipotle Pepper in Adobo Sauce 1 Lemon 1 Lemon 1 Zest (Lemon) 1 Tbsp Olive Oil 1 Tbsp Olive Oil 2 Garlic Cloves 1 Tsp Brown Sugar 1/2 Tsp Cumin Salt, Black Pepper Preparations: 1- Grind the cumin. 2- Mince the cilantro. Directions: MARINADE 1- Place the flap steak into a ziploc. 2- Squeeze a fresh lemon and mash couple of garlic cloves over the meat. 3- Add brown sugar and black pepper. 4- Add a table spoon of adobo sauce along with one chipotle pepper. 5- Add olive oil (1 tbsp) and a pinch of salt. 6- Seal the bag, mix and rub the ingredients into the meat. 7- Keep the bag in refrigerator for at least 2 hour to marinate. CORN RELISH 8- Grill the corns, jalapeño and green onions. 9- Remove the corn from the cob and transfer to a bowl. 10- Dice the grilled green onions and jalapeño and add to the corn kernel. 11- Add the minced cilantro, olive oil (1 tbsp), salt, lemon zest and squeeze a fresh lemon juice over the ingredients. 12- Stir the ingredients thoroughly. 13- Grill the flap steak on both sides. 14- Slice/Shred the steak. 15- Heat the tortillas, fill with the shredded steak and top with the corn relish.

CALORIES & NUTRITION

Chipotle Steak Taco CALORIES & NUTRITION VALUES

Chipotle Steak Taco is a Grade A meal. It contains most of the vitamins, mineral and protein your body needs on daily basis. It contains very high amounts of vitamin B6, vitamin B12, iron, zinc and selenium. One serving (3.5 oz, 100g) of this chipotle steak taco recipe contains about 37 percent iron (DV). One serving has 147 calories (54 calories from fat), 6g total fat (1.3g saturated fat), 25mg cholesterol, 51mg sodium, 272mg potassium, 14.3g total carbohydrates (2g dietary fiber, 2.1g sugars), and 10.6g protein.