NUTRITION

SERVINGS

INGREDIENTS

4.5 oz flank steak

1 medium whole grain tortilla

1 oz monterey jack cheese

0.25 cup red bell pepper

0.25 cup red onion

0 tbsp avocado oil

1 tsp chili powder

0.5 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the flank steak into very thin strips against the grain and place in a bowl.

• 2

  Toss the steak with chili powder, cumin, garlic powder, sea salt, black pepper, and lime juice until well coated.

• 3

  Heat the avocado oil in a large cast-iron skillet over medium-high heat.

• 4

  Add the sliced red bell peppers and onions to the skillet, sautéing for 3-4 minutes until they are tender and have slight charred edges.

• 5

  Push the vegetables to the side and add the steak strips, searing for 2-3 minutes until browned and cooked to your preference.

• 6

  Remove the steak and vegetable mixture from the skillet and set aside on a plate.

• 7

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

• 8

  Sprinkle half of the Monterey Jack cheese over one half of the tortilla.

• 9

  Layer the cooked steak, peppers, onions, and fresh cilantro over the cheese, then top with the remaining cheese.

• 10

  Fold the tortilla in half and press down firmly with a spatula.

• 11

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

• 12

  Slice into wedges and serve immediately.