NUTRITION

SERVINGS

INGREDIENTS

4 oz flank steak

1 medium sprouted grain tortilla

0.75 oz sharp 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 into very thin strips against the grain to ensure tenderness.

• 2

  In a small bowl, combine the chili powder, cumin, garlic powder, sea salt, and black pepper.

• 3

  Toss the steak strips in the spice mixture until every piece is thoroughly coated.

• 4

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

• 5

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

• 6

  Remove the vegetables from the skillet and set aside.

• 7

  Add the remaining olive oil to the same skillet and sear the steak strips for 2-3 minutes until browned.

• 8

  Squeeze the juice from the lime over the steak and return the sautéed vegetables to the pan to combine.

• 9

  Wipe the skillet clean and place the sprouted grain tortilla in the pan over medium heat.

• 10

  Sprinkle the shredded cheddar cheese over one half of the tortilla, then top with the steak and vegetable mixture.

• 11

  Fold the tortilla in half and press down firmly with a spatula.

• 12

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

• 13

  Remove from the heat, sprinkle with fresh cilantro, and slice into wedges before serving.