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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • ½ small bunch green onions (scallions)
  • ½ small bunch cilantro
  • ½ lime
  • ½ red bell pepper
  • ½ head butter (Boston) lettuce

• STEP 2

  Trim and cut green onions crosswise into thin pieces. Place half in a small bowl and half in a medium bowl. (Set medium bowl aside for the salad.)

• STEP 3

  Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the small bowl with the green onion along with vinegar, water, oil, and spices. Stir to combine the chimichurri and set aside.

  • 1 tbsp red wine vinegar
  • 1 tbsp water
  • 1 tsp extra virgin olive oil
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • ⅛ tsp crushed red pepper

• STEP 4

  Juice lime into the medium bowl with the green onion. Add mayo, salt, and pepper, then whisk to combine the dressing.

  • 1 tbsp mayonnaise
  • ⅛ tsp salt
  • 1 pinch black pepper

• STEP 5

  Trim, seed, and slice bell pepper lengthwise into thin strips. Add to the bowl with the dressing.

• STEP 6

  Chop (or tear) lettuce into bite-sized pieces. Add to the bowl and toss to combine the salad; set aside.

• STEP 7

  Preheat a skillet over medium-high heat.

• STEP 8

  While the skillet heats up, pat the steak dry with paper towels and place on a cutting board; slice crosswise into thin strips. Season with salt and pepper.

  • ¾ lb flank steak
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 9

  Once the skillet is hot, add oil and swirl to coat the bottom. Add steak and stir-fry until just cooked through, 3-4 minutes. Remove from heat.

  • 1 tsp extra virgin olive oil

• STEP 10

  Warm tortillas in another skillet, oven, or microwave (optional).

  • 6 small corn tortillas

• STEP 11

  Divide tortillas between plates; fill with a small portion of salad, then top with steak and chimichurri. Serve with remaining salad on the side and enjoy!