NUTRITION

SERVINGS

INGREDIENTS

5 ounce Flank steak

0.5 medium Whole wheat tortilla

0.5 ounce Monterey Jack cheese

0.5 cup Bell peppers

0.25 cup Red onion

0.5 tsp Olive oil

1 tbsp Lime juice

0.5 tsp Chili powder

0.25 tsp Smoked paprika

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

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, whisk together the lime juice, chili powder, smoked paprika, cumin, sea salt, and black pepper.

• 3

  Toss the steak strips in the spice mixture until evenly coated.

• 4

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

• 5

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

• 6

  Push the vegetables to the side and add the steak strips, searing for 2 minutes per side until browned and cooked through.

• 7

  Remove the steak and vegetables from the skillet and wipe it clean.

• 8

  Place the tortilla in the skillet over medium heat; sprinkle half of the Monterey Jack cheese on one side of the tortilla.

• 9

  Top the cheese with the steak and vegetable mixture, then sprinkle the remaining cheese over the top.

• 10

  Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden brown and the cheese is melted.

• 11

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