Ingredients
2tspkosher salt
1tspground black pepper
1tspground cumin
1tspgarlic powder
1tbspchili powder
2lbflank steak
1tbspextra virgin olive oil,plus 2 tsp more, divided
1green bell pepper,seeded and sliced
1cupmushroom,sliced
1red bell pepper,seeded and sliced
1medium red onion,thinly sliced
1headbroccoli,cut into florets
12small corn tortillas
½cupgreek yogurt
1tbsplime juice
¼tsplime zest
kosher salt,to taste
black bean
fresh cilantro,chopped
pico de gallo
1cupcorn and black bean salsa
cheddar cheese,shredded
Guacamole
lime wedge
hot sauce
Preparation
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
Mix the salt, pepper, cumin, garlic powder, and chili powder together in a small bowl.
Combine the Greek yogurt, lime juice, and zest in a small bowl. Season with salt.
Add the flank steak to a baking sheet. Drizzle with 2 teaspoons of olive oil and rub to coat, then sprinkle with 2 teaspoons of the taco seasoning and rub to coat evenly.
To the other baking sheet, add the green bell pepper, mushrooms, red bell pepper, red onion, and broccoli. Drizzle with remaining olive oil and sprinkle with 2 teaspoons of taco seasoning. Toss to coat.
Wrap the tortillas in foil, add to the baking sheet with veggies, and bake for about 20 minutes until the vegetables are browned and the steak is cooked as desired. Let rest for 5 minutes, then thinly slice the steak against the grain.
Serve the roasted steak and vegetables with the lime crema and choice of toppings to create a DIY taco bar. Enjoy!
