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Servings: 6

Weight Watcher Smart Points: 11

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 tbsp of adobo sauce (juice from can)*
  • 1 ½ tbsp adobo sauce from can
  • 1 small canned chipotle pepper, minced*
  • 2 lbs flank steak (skirt works as well)
  • 6 flour tortillas
  • 3 garlic cloves, minced of pushed through a press
  • 1 cup shredded jack cheese (optional)
  • 1 lime, juiced
  • 2 limes, sliced
  • 1 medium mango, diced
  • 2 tbsp olive oil
  • ½ small red onion, finely diced
  • ½ tsp salt
  • 1 garlic clove, minced or pushed through a press


  1. The night before: whisk together garlic, lime juice, olive oil, adobo, and salt in a small bowl
  2. Place the steak in a large ziplock bag and cover in marinade, swooshing the liquids around in bag to make sure the meat is fully covered
  3. Marinade overnight.The night you’ll be eating, heat a grill pan over a high flame (alternatively, you can use a large skillet and pan sear)
  4. Remove the steak from the marinade and pat dry with a few sheets of paper towel
  5. Lay steak across pan
  6. Grill on one side for 3-5 minutes, until it has nice, black markings
  7. Flip steak and repeat
  8. Rotate the meat 90 degrees and cook for an additional minute or so to gain the cross-hatch grill mark effect
  9. Repeat on the other side
  10. Remove steak to plate, cover with foil, and allow to rest for ten minutes before slicing.Meanwhile, wrap the tortillas in foil and place in a 350°F oven for 5-10 minutes (until warmed through).To serve, slice steak in thin strips against the grain*
  11. Place limes, cheese, avocado slices, and mango salsa (recipe precedes) in separate serving bowls and arrange buffet style with the tortillas and sliced meat on the carving block.Combine all ingredients in a medium mixing bowl and toss to combine
  12. For best results, make the salsa the night before to allow the flavors to intensify.

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