NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

1 medium whole wheat tortilla

0.5 oz sharp cheddar cheese

0 tsp extra virgin olive oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup red bell pepper

0.25 cup red onion

1 tsp lime juice

PREPARATION

• 1

  Slice the flank steak into very thin strips, cutting against the grain for maximum tenderness.

• 2

  In a small bowl, combine the chili powder, cumin, sea salt, and black pepper, then toss with the steak strips to coat evenly.

• 3

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

• 4

  Add the sliced red bell pepper and red onion to the skillet, sautéing for 3-4 minutes until softened and slightly charred.

• 5

  Push the vegetables to the side and add the seasoned steak to the pan, searing for 2-3 minutes until browned and cooked through.

• 6

  Remove the steak and vegetables from the skillet and set aside on a plate; wipe the skillet clean.

• 7

  Place the tortilla in the warm skillet and sprinkle the cheddar cheese over one half.

• 8

  Layer the cooked steak and vegetable mixture over the cheese, then fold the tortilla in half.

• 9

  Cook for 1-2 minutes per side until the tortilla is golden brown and the cheese has completely melted.

• 10

  Remove from heat, open slightly to drizzle with lime juice, then slice into wedges and serve immediately.