Flank Steak: – 2 to 3 lbs flank steak – ½ cup coconut aminos soy sauce, or liquid amino – 3 Tbsp avocado oil or olive oil – 5 cloves garlic minced – ¼ cup rice vinegar or lime juice – 1 Tbsp sriracha optional – ¼ cup beef broth or water – 1 tsp fish sauce or Worcestershire sauce – 1 tsp ground ginger – 1/4 tsp black pepper Steak Tacos: – 8 to 12 corn tortillas** – 2 large avocados sliced – 1 cup cotija cheese – 1 cup fresh cilantro chopped – ½ cup red onion thinly sliced – 1 cup salsa of choice
Heat 2 tablespoons of avocado oil (or olive oil or cooking oil of choice) in a 12-inch or bigger skillet over medium-high heat to cook the steak.
Wait a few minutes for oil to sizzle.Removing flank steak should leak marinade over the sink. Carefully insert flank steak in heated skillet and cook 7–8 minutes per side until done.