NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

0.5 medium sprouted grain tortilla

0.5 oz grass-fed cheddar cheese

0.25 cup red bell pepper

0.25 cup red onion

0 tsp avocado oil

1 tbsp lime juice

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the flank steak into thin strips against the grain for maximum tenderness.

• 2

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

• 3

  Toss the steak strips in the marinade until evenly coated.

• 4

  Heat half of the avocado oil in a large skillet over medium-high heat.

• 5

  Add the sliced bell peppers and onions, sautéing until they are softened and slightly charred.

• 6

  Remove the vegetables from the skillet and set aside.

• 7

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

• 8

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

• 9

  Layer half the cheddar cheese on one side of the tortilla, top with the steak and vegetable mixture, and finish with the remaining cheese.

• 10

  Fold the tortilla in half and cook for 2-3 minutes per side until the cheese is melted and the exterior is golden and crispy.