NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

0.75 medium whole wheat tortilla

0.5 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup red onion

0 tsp olive oil

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the flank steak into thin, bite-sized strips against the grain for maximum tenderness.

• 2

  In a small bowl, toss the steak strips with the chili powder, ground cumin, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the seasoned steak to the skillet and sear for 3-4 minutes until browned and cooked through, then transfer the meat to a clean plate.

• 5

  In the same skillet, sauté the thinly sliced bell peppers and onions for 3-5 minutes until they are tender and slightly charred.

• 6

  Wipe the skillet clean with a paper towel and place the tortilla in the center over medium heat.

• 7

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

• 8

  Layer the cooked steak, sautéed vegetables, fresh cilantro, and lime juice over the cheese.

• 9

  Top with the remaining cheese and fold the tortilla in half to close.

• 10

  Cook for 2-3 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and the cheese is fully melted.