NUTRITION

SERVINGS

INGREDIENTS

4.5 oz flank steak

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

0.5 tsp extra virgin olive oil

0.25 cup red bell pepper

0.25 cup red onion

1 medium whole wheat tortilla

0.5 oz sharp cheddar cheese

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the flank steak into very thin strips against the grain to ensure tenderness.

• 2

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

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 4

  Add the sliced red bell pepper and red onion to the skillet, sautéing for 3-4 minutes until they are slightly softened and charred.

• 5

  Push the vegetables to the outer edges of the pan and add the steak strips to the center, searing for 2 minutes per side until browned.

• 6

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

• 7

  Place the tortilla in the warm skillet and sprinkle the shredded cheddar cheese over one half.

• 8

  Layer the cooked steak and vegetables over the cheese and fold the tortilla in half to close.

• 9

  Press down firmly with a spatula and cook for 2 minutes per side until the tortilla is golden-brown and the cheese has melted.

• 10

  Remove from the heat, sprinkle with fresh cilantro, and slice into three wedges before serving.