NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

0.5 large whole wheat tortilla

1 oz sharp cheddar cheese

0.5 cup bell peppers

0.25 cup red onion

0.5 tsp olive oil

1 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lime

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the flank steak into very thin strips against the grain to ensure tenderness.

• 2

  In a medium bowl, whisk together the chili powder, cumin, garlic powder, sea salt, black pepper, and the juice of the half lime.

• 3

  Toss the steak strips in the spice mixture until evenly coated and let marinate for 10 minutes.

• 4

  Heat 0.5 tsp of olive oil in a large non-stick skillet over medium-high heat.

• 5

  Add the sliced bell peppers and red onion to the skillet, sautéing for 4-5 minutes until they are tender-crisp and show slight char marks.

• 6

  Remove the vegetables from the skillet and set aside on a plate.

• 7

  Add the remaining 0.5 tsp of olive oil to the same skillet and sear the steak strips for 2-3 minutes, stirring occasionally, until browned and cooked through.

• 8

  Wipe the skillet clean and return it to medium heat, then place the whole wheat tortilla in the pan.

• 9

  Sprinkle half of the shredded cheddar cheese onto one half of the tortilla.

• 10

  Layer the cooked steak, sautéed peppers, and onions over the cheese, then top with the remaining cheese.

• 11

  Fold the tortilla in half and press down gently with a spatula.

• 12

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

• 13

  Remove from the pan, garnish with freshly chopped cilantro, and slice into three wedges before serving.