Flank Steak Fajita

1. Rub the flank steak until covered with the spice mix.

2. Fry in oil, at medium heat, 4–5 min per side, until the inner temperature reaches 62°C. Set aside for 5 minutes.

3. Soak the chimichurri spice mix in cold water. Add olive oil to make complete it.

4. Heat the tortillas by quickly frying them on both sides. Then keep warm in kitchen towels.

5. Slice the meat thinly.

6. Fill 2 tortillas per serving with lettuce, avocado, meat and crumbled soft cheese.

7. Top the fajitas with chimichurri and salsa verde.

8. Garnish with white onion and coriander.

Tips!
Change the flank steak to minced meat or plant-based mince for a simplified take.

Allergens:
Milk (cheese)