NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

0.5 tsp Avocado oil

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Red bell pepper

0.25 cup Red onion

0.5 medium Whole wheat tortilla

1 tbsp Shredded sharp cheddar cheese

1 tsp Fresh lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Slice the flank steak into very thin strips against the grain and toss them in a bowl with chili powder, cumin, sea salt, and black pepper.

• 2

  Heat half of the avocado oil in a large non-stick skillet over medium-high heat and sear the steak for 3 to 4 minutes until browned and cooked through.

• 3

  Remove the steak from the skillet and set aside; add the remaining oil to the same pan and sauté the sliced peppers and onions until tender-crisp.

• 4

  Wipe the skillet clean, place the tortilla flat in the pan, and sprinkle half of the shredded cheddar over one half of the tortilla.

• 5

  Layer the cooked steak and sautéed vegetables over the cheese, drizzle with fresh lime juice, and top with the remaining cheese.

• 6

  Fold the tortilla in half and cook for 2 minutes per side over medium heat until the exterior is golden and crispy.

• 7

  Remove from the heat, sprinkle with fresh cilantro, and slice into wedges before serving.