1 (1 1/4-pound) flank steak, trimmed
2 teaspoons grated lemon rind
3/4 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon lower-sodium soy sauce
3 garlic cloves, minced
1/4 teaspoon kosher salt
12 (6-inch) corn tortillas
1 ounce queso fresco, crumbled (about 1/4 cup)
Make a Delicious Blackened Potato Salad
1. Sprinkle steak with rind and pepper, pressing to adhere.
2. Heat grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.
3. Combine juice, oil, soy sauce, and garlic in a small bowl. Cut steak diagonally across grain into thin slices. Drizzle steak with soy sauce mixture; sprinkle with salt.
4. Heat tortillas on grill pan coated with cooking spray 20 seconds on each side or until lightly charred. Divide steak among tortillas. Sprinkle each taco with about 1 teaspoon cheese.
Cooking Light DT