NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

1 tsp Chili powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

0.5 medium Almond flour tortilla

0.5 oz Grass-fed cheddar cheese

0.25 cup Red bell pepper

0.25 cup Red onion

0 tsp Avocado oil

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips.

• 2

  In a small bowl, whisk together the chili powder, smoked paprika, sea salt, black pepper, and lime juice to create a marinade.

• 3

  Toss the steak strips in the marinade until evenly coated and let sit for 5 minutes.

• 4

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

• 5

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

• 6

  Add the steak strips to the skillet and sear for 2-3 minutes until browned and cooked to your desired doneness, then remove everything from the pan.

• 7

  Wipe the skillet clean and place the almond flour tortilla in the center over medium heat.

• 8

  Sprinkle the shredded cheddar cheese over one half of the tortilla.

• 9

  Layer the steak and vegetable mixture over the cheese and fold the tortilla in half.

• 10

  Cook for 1-2 minutes per side until the tortilla is golden brown and the cheese is completely melted.