NUTRITION

SERVINGS

INGREDIENTS

5 oz grass-fed flank steak

1 tsp avocado oil

0.25 tsp chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lime

1 medium whole wheat tortilla

0.5 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup red onion

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the flank steak into thin strips across the grain to ensure a tender bite.

• 2

  In a small bowl, toss the steak strips with chili powder, cumin, sea salt, black pepper, and the juice from the lime.

• 3

  Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 4

  Add the steak, diced bell peppers, and red onions to the skillet, sautéing for 4-5 minutes until the steak is browned and the vegetables are tender-crisp.

• 5

  Remove the steak and vegetable mixture from the pan and set aside, then wipe the skillet clean with a paper towel.

• 6

  Place the tortilla in the skillet over medium heat, sprinkling half of the shredded cheddar on one side.

• 7

  Layer the steak and veggie mixture over the cheese, top with the remaining cheese, and fold the tortilla in half.

• 8

  Cook for 2 minutes per side until the tortilla is golden-brown and the cheese is completely melted.

• 9

  Remove from heat, slice into wedges, and garnish with freshly chopped cilantro before serving.