NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

2 whole corn tortillas

1 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup red onion

1 tsp olive oil

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

PREPARATION

• 1

  Slice the flank steak into very thin strips against the grain.

• 2

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

• 3

  Toss the steak strips in the spice mixture until evenly coated.

• 4

  Heat half of the olive oil in a non-stick skillet over medium-high heat and sauté the sliced peppers and onions until tender-crisp, about 4 minutes, then remove from the pan.

• 5

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

• 6

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

• 7

  Distribute the shredded cheddar, sautéed vegetables, and steak onto one half of each tortilla.

• 8

  Fold the tortillas in half and cook for 1-2 minutes per side until the cheese is melted and the tortillas are golden and crispy.