Flank Steak Tacos

I prepared this recipe with Cabbage Slaw and Chimichurri Halibut Tacos with Grilled Pineapple-Avocado Salsa for the main course, Baked Black Beans with Chorizo, Grilled Stuffed Jalapenos, and Strawberry-Avocado Salsa with Cinnamon Tortilla Chips for appetizers, Blackberry Margaritas and Fresh Raspberry Lemonade (along with an apple-strawberry wine, a blueberry wine, and a key lime wine) for beverages, and Blueberry Crisp with nonfat vanilla frozen yogurt for dessert for our first Finer Things Book Club meeting ~ they were all a hit!

Yield: 6 servings (serving size: 2 tacos)
Ingredients:
2 tablespoons olive oil
2 1/4 teaspoons hot paprika
2 1/4 teaspoons ground cumin
1 1/2 teaspoons dark brown sugar
1/2 teaspoon Spanish smoked paprika
1/2 teaspoon ground red pepper
1/4 teaspoon celery seeds
3 garlic cloves, minced
1 (1 1/2-pound) flank steak, trimmed
1 teaspoon kosher salt
1/2 teaspoon black pepper
Cooking spray
12 (6-inch) corn tortillas

Preparation:
1. Combine first 8 ingredients. Rub steak evenly with spice mixture. Cover and refrigerate at least 2 hours.
2. Preheat grill to high heat.
3. Sprinkle steak evenly with 1 teaspoon salt and black pepper. Place steak on a grill rack coated with cooking spray, and grill for 6 minutes on each side or until desired degree of doneness. Remove steak from grill, and let stand for 10 minutes. Cut steak across grain into thin slices. Heat tortillas according to package directions. Divide steak evenly among tortillas.

Nutritional Information:
Calories: 256
Fat: 10.7g
Saturated fat: 2.4g
Monounsaturated fat: 5g
Polyunsaturated fat: 1.2g
Protein: 20.9g
Carbohydrate: 20.7g
Fiber: 2.8g
Cholesterol: 28mg
Iron: 2mg
Sodium: 380mg
Calcium: 54mg