NUTRITION

SERVINGS

INGREDIENTS

4.5 oz flank steak

1 medium whole wheat tortilla

0.75 oz Monterey Jack cheese

0.25 cup red bell pepper

0.25 cup yellow onion

1 tsp avocado oil

0.5 tsp chili powder

0.25 tsp smoked paprika

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

PREPARATION

• 1

  Slice the flank steak into thin, bite-sized strips and place them in a small bowl.

• 2

  Season the steak with chili powder, smoked paprika, cumin, sea salt, and black pepper, tossing until evenly coated.

• 3

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

• 4

  Add the steak strips to the skillet and sear for 2-3 minutes until browned and cooked through, then remove and set aside.

• 5

  Add the remaining oil to the same skillet along with sliced bell peppers and onions, sautéing until they are tender and slightly charred.

• 6

  Wipe the skillet clean and return to medium heat; place the tortilla in the pan.

• 7

  Sprinkle half the Monterey Jack cheese on one half of the tortilla, then top with the cooked steak and vegetables.

• 8

  Add the remaining cheese over the filling and fold the tortilla in half.

• 9

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

• 10

  Drizzle with fresh lime juice, slice into wedges, and serve immediately.