Grilled Skirt Steak, Coleslaw and Brown Rice Tortillas

Grilled Skirt Steak, Coleslaw and Brown Rice Tortillas

Post Workout Meal




  • ½ cup fresh lime juice
  • 1 tbsp. maple syrup
  • ½ head red cabbage, thinly shredded
  • 1 large carrot, julienned
  • ¼ cup cilantro leaves
  • Salt and pepper


  • 2 pounds skirt steak
  • 1 tbsp. grape seed oil
  • 1 tbsp. sea salt
  • 2 tsp. coarse-ground black pepper


  • 4 brown tortillas
  • 1 tbsp. olive oil
  • Sea salt
  • 1 jar chimichurri sauce


  1. Combine all close slow ingredients in a bowl and season to taste. With salt and pepper. Let stand 10 minutes
  2. Pat steak dry with a paper towel, then rub with grape seed oil. Rub both sides with salt and pepper. Place cast iron skillet over high heat.
  3. Place the steak on the hot skillet and sear for 3 minutes on both sides. Transfer to a cutting board and let stand 5 minutes. Slice the steak thinly.
  4. Preheat oven to 400 degrees and place tortillas on a baking sheet. Brush tortillas with olive oil and bake until crispy (about 5 minutes). Distribute steak among tortillas. Spread chimichurri sauce over the meat and then top with coleslaw.
  • 1013 calories
  • 65 grams protein
  • 41 grams carbs
  • 64 grams fat



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