NUTRITION

SERVINGS

INGREDIENTS

4.5 oz flank steak

0.5 medium whole wheat tortilla

0.25 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup red onion

0.25 tsp avocado oil

1 tbsp lime juice

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the lime juice, chili powder, cumin, garlic powder, sea salt, and black pepper. Toss the steak strips in this marinade and let sit for 5 minutes.

• 3

  Thinly slice the red bell pepper and red onion.

• 4

  Heat half of the avocado oil in a large cast-iron skillet over medium-high heat. Sauté the peppers and onions for 3-4 minutes until softened and slightly charred, then remove from the pan.

• 5

  Add the remaining oil to the skillet. Add the steak strips in a single layer and sear for 2 minutes per side until browned and cooked through. Remove steak from the pan.

• 6

  Wipe the skillet clean and return to medium heat. Place the tortilla in the pan and sprinkle half of the cheese over one half of the tortilla.

• 7

  Layer the cooked steak and sautéed vegetables over the cheese, then top with the remaining cheese.

• 8

  Fold the tortilla in half and press down firmly. Cook for 2-3 minutes per side until the tortilla is golden brown and crispy and the cheese is fully melted.

• 9

  Remove from the pan, let rest for 1 minute, and slice into wedges before serving.