<h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1/4 cup fresh lime juice</li>
                                            <li>1 tbsp maple syrup</li>
                                            <li>1/2 head red cabbage, thinly shredded</li>
                                            <li>1 large carrot, julienned</li>
                                            <li>1/4 cup cilantro leaves</li>
                                            <li> Sea salt and black pepper, to taste</li>
                                            <li>2 lbs  skirt steak</li>
                                            <li>1 tbsp grape-seed oil</li>
                                            <li>1 tbsp sea salt</li>
                                            <li>2 tsp coarsely ground black pepper</li>
                                            <li>4 brown rice tortillas</li>
                                            <li>1 tbsp olive oil</li>
                                            <li>1 jar chimichurri sauce</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Combine coleslaw ingredients in a bowl. Let stand 10 minutes.</li>
                                    <li>Pat steak dry with paper towels, then rub with grape-seed oil. Rub both sides with salt and pepper.</li>
                                    <li>Heat a cast-iron skillet over high heat. Place steak on skillet and sear for 3 minutes per side. Transfer to a cutting board and let stand 5 minutes. Cut steak into thin slices.</li>
                                    <li>Heat oven to 400°F. Place tortillas on a baking sheet and brush with olive oil. Bake until crispy, about 5 minutes.</li>
                                    <li> Distribute coleslaw and steak among tortillas. Top with chimichurri sauce.</li>

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