NUTRITION

SERVINGS

INGREDIENTS

4 oz flank steak

1 medium whole wheat tortilla

1 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup red onion

1 tsp extra virgin olive oil

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 tsp fresh lime juice

PREPARATION

• 1

  Slice the flank steak against the grain into very thin strips to ensure maximum 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 blend until every piece is evenly coated.

• 4

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

• 5

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

• 6

  Move the vegetables to the side of the pan and add the steak, searing for 2 minutes until browned and cooked through.

• 7

  Stir in the fresh lime juice to deglaze the pan and coat the steak, then remove the steak and vegetable mixture from the heat.

• 8

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

• 9

  Sprinkle the shredded cheddar cheese over one half of the tortilla, top with the steak and pepper mixture, and fold the tortilla in half.

• 10

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