NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

0.5 medium Whole wheat tortilla

0.75 oz Monterey Jack cheese

0.25 cup Red bell pepper

0.25 cup Yellow onion

0.25 tsp Olive oil

1 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Lime

PREPARATION

• 1

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

• 2

  In a medium bowl, toss the steak strips with chili powder, cumin, sea salt, black pepper, and the juice from the lime.

• 3

  Heat 0.5 tsp of olive oil in a large skillet over medium-high heat and sauté the sliced peppers and onions until they are tender-crisp and slightly charred.

• 4

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

• 5

  Add the remaining 0.5 tsp of olive oil to the same skillet and sear the steak strips for 2-3 minutes until they are browned and sizzling.

• 6

  Wipe the skillet clean and place the tortilla in the pan over medium heat.

• 7

  Sprinkle half of the Monterey Jack cheese onto one side of the tortilla, then layer on the cooked steak and sautéed vegetables.

• 8

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

• 9

  Cook for 2-3 minutes per side until the tortilla is golden and crispy and the cheese has fully melted.

• 10

  Remove from the heat, let it rest for one minute, then slice into wedges and serve.