NUTRITION

SERVINGS

INGREDIENTS

6 oz Grass-fed flank steak

1 medium Whole wheat tortilla

1 oz Grass-fed Monterey Jack cheese

1 tsp Avocado oil

0.25 cup Red bell pepper

0.25 cup Red onion

0.5 tsp Chili powder

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 very thin strips against the grain to ensure maximum 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 avocado oil in a large cast-iron skillet over medium-high heat.

• 4

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

• 5

  Push the vegetables to the side of the pan, add the steak strips, and sear for 2 minutes per side until beautifully browned.

• 6

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

• 7

  Place the tortilla in the skillet, sprinkle the shredded Monterey Jack cheese over one half, and top with the steak and vegetable mixture.

• 8

  Fold the tortilla over the filling and cook for 2 minutes per side until the exterior is golden and the cheese is fully melted.