NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

1 cup bell peppers

0.5 cup red onion

0 tsp extra virgin olive oil

1 tsp chili powder

0.5 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lime juice

1 medium corn tortillas

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the flank steak into thin strips against the grain and toss them in a bowl with the chili powder, smoked paprika, cumin, sea salt, and black pepper.

• 2

  Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.

• 3

  Add the seasoned steak strips to the skillet in a single layer and sear for 2-3 minutes until deeply browned and caramelized, then transfer the meat to a plate.

• 4

  In the same skillet, add the sliced bell peppers and red onion, sautéing for 4-5 minutes until they are tender-crisp with visible charred edges.

• 5

  Return the steak and any accumulated juices to the skillet, drizzle with fresh lime juice, and toss everything together for 1 minute to combine the flavors.

• 6

  Warm the corn tortillas in a separate dry pan or directly over a low gas flame for 30 seconds per side until pliable and slightly toasted.

• 7

  Divide the steak and pepper mixture evenly among the warm tortillas and garnish each with a sprinkle of fresh cilantro before serving.