Grilled meat doesn’t always have to be rich strip steak or filet mignon. In fact, at our house, we like to grill up a less expensive cut of meat for this staple recipe, giving it a generous rub with herbs, salt and cayenne and grilling quickly while the fire is hot, hot, hot! That leaves us, as my better half always astutely points out, more money for beer. I say more money for flatbread, and I guess we are both right. It makes for a very harmonious household when we think this way!

The best part about this recipe is how quickly it comes together, and how fun and interesting you make the toppings for the grilled steak. If done right (and who wants to do it wrong?) these flatbread tacos make for an amazing and totally healthy, guilt-free dinner. Lean meat, whole grain flatbread, cabbage, avocado, hello! Tacos you will brag about to your friends who weren’t lucky enough to join you.

If you get to know your butcher, he or she may recommend the best cut of meat for your grilling endeavors, if they are willing to think outside of the box. A good butcher is worth their weight in….meat! In addition to flank steak, I like flap meat, which is rarely labeled as such, so talk to the butcher and get some new ideas.

And can we talk for a moment about our flatbread crispy taco shells? Bake these bad boys up ahead of time (make extra) and you will be so ready to rock a taco party, even if it involves one or two people.

A good cabbage tip I’ve learned is after slicing it up as fine as you can, squirt some lime juice over it, toss it once or twice to combine, and salt it. Let it soften just a bit with that impromptu marinade, it’s totally worth it!

This summer, let Flatout help you be the taco truck you always wanted to be!

Amy at Flatout