Mexican Skillet Steak

• servings: 4 servings
• active time: 35 minutes
• total time: 45 minutes

Ingredients

1/2 cup orange juice

1/4 cup lime juice

1 tablespoon distilled white vinegar

1 tablespoon extra virgin olive oil

1 tablespoon minced jalapeno

4 cloves minced garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

2 pounds flank steak (1 cut)

2 cups diced Roma tomatoes (or quartered cherry tomatoes)

1 tablespoon minced red onion

1 tablespoon chopped fresh cilantro

1 teaspoon minced jalapeno

2 tablespoons lime juice

salt (to taste)

1-2 avocados (peeled, pitted, and sliced)

Directions

In a small bowl, whisk together orange juice, lime juice, white vinegar, olive oil, jalapeno, garlic, salt, and pepper.

Place the steak into a shallow dish. Pour the marinade over the meat. Refrigerate and let marinate for 30 to 60 minutes.

Meanwhile, make the pico de gallo by combining tomatoes, onion, cilantro, jalapeno, and lime juice in a bowl. Toss together and salt to taste.

Heat a large heavy skillet over high heat. Cook your steak for 4 to 5 minutes per side, or until it reaches medium-rare. Turn off the heat and let steak rest in skillet 5 minutes. Remove from skillet and slice against the grain.

Return the steak to the skillet if desired and scoop in pico de gallo and top with sliced avocado, or serve it all separately.

Nutrition

• Calories: 449 kcal
• Total Fat: 22 g
• Saturated Fat: 6 g
• Cholesterol: 136 mg
• Sodium: 416 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 50 g