NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

0.5 large Sprouted grain tortilla

0.5 oz Monterey jack cheese

0.5 cup Red bell pepper

0.25 cup Red onion

0.5 tsp Avocado oil

1 tbsp Lime juice

1 tsp Chili powder

0.5 tsp Smoked paprika

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips.

• 2

  In a small bowl, combine the chili powder, smoked paprika, cumin, sea salt, and black pepper.

• 3

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

• 4

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 5

  Add the steak to the skillet and sear for 2-3 minutes until browned and caramelized.

• 6

  Add the sliced red bell peppers and red onions to the pan, sautéing for another 3 minutes until the vegetables are tender-crisp.

• 7

  Deglaze the pan with lime juice and stir in the fresh cilantro, then transfer the mixture to a plate.

• 8

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

• 9

  Sprinkle the Monterey jack cheese over one half of the tortilla and top with the steak and pepper mixture.

• 10

  Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden brown and the cheese is completely melted.

• 11

  Slice into wedges and serve immediately.