NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

1 medium sprouted grain tortilla

0.5 oz grass-fed white cheddar cheese

0.25 cup red bell pepper

0.25 cup red onion

1 tsp extra virgin olive oil

0.5 whole lime

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the flank steak against the grain into very thin strips and place them in a small bowl.

• 2

  Toss the steak strips with chili powder, ground cumin, garlic powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.

• 4

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

• 5

  In the same skillet, sauté the thinly sliced bell peppers and onions for 3-4 minutes until tender-crisp.

• 6

  Squeeze the fresh lime juice over the vegetables, stir in the cooked steak, and remove the mixture from the pan.

• 7

  Wipe the skillet clean, place the tortilla in the pan, and sprinkle the shredded cheddar over one half.

• 8

  Top the cheese with the steak and pepper mixture, fold the tortilla in half, and cook for 2 minutes per side until the exterior is golden and crispy.

• 9

  Garnish with fresh cilantro before slicing into wedges and serving.