NUTRITION

SERVINGS

INGREDIENTS

5 oz Top sirloin steak

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lime juice

0.5 tsp Avocado oil

0.25 cup Red bell pepper

0.25 cup Red onion

1 medium Almond flour tortilla

0.5 oz Grass-fed cheddar cheese

1 tbsp Fresh cilantro

PREPARATION

• 1

  Slice the top sirloin into very thin strips across the grain for maximum tenderness.

• 2

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

• 3

  Toss the steak strips in the marinade until evenly coated.

• 4

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

• 5

  Add the thinly sliced red bell peppers and onions to the skillet, sautéing for 3-4 minutes until they are tender-crisp and slightly charred.

• 6

  Remove the vegetables from the pan and set aside.

• 7

  Add the steak to the same hot skillet in a single layer, searing for 1-2 minutes per side until a brown crust forms.

• 8

  Wipe the skillet clean and place the almond flour tortilla in the center over medium heat.

• 9

  Sprinkle half of the shredded cheddar on one side of the tortilla, then layer on the steak, sautéed vegetables, and fresh cilantro.

• 10

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

• 11

  Press down with a spatula and cook for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.