NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

1 medium Whole wheat tortilla

0.5 oz Monterey Jack cheese

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Avocado oil

1 tsp Chili powder

0.5 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 very thin strips against the grain and toss in a bowl with chili powder, cumin, sea salt, black pepper, and lime juice.

• 2

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

• 3

  Add the sliced bell peppers and onions to the skillet, sautéing for 3-4 minutes until softened and slightly charred, then remove them from the pan and set aside.

• 4

  Add the steak strips to the same hot skillet in a single layer and sear for 2-3 minutes without moving to develop a crust, then toss and cook for 1 more minute until browned.

• 5

  Remove the steak from the pan and wipe the skillet clean with a paper towel.

• 6

  Place the tortilla in the skillet over medium heat and sprinkle half of the Monterey Jack cheese over one half of the tortilla.

• 7

  Layer the cooked steak and sautéed vegetables over the cheese, then top with the remaining cheese and fold the tortilla in half.

• 8

  Cook for 2 minutes per side, pressing down slightly with a spatula, until the tortilla is golden and crispy and the cheese is fully melted.

• 9

  Transfer to a cutting board, slice into three wedges, and garnish with fresh chopped cilantro before serving.