NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

0 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

1 medium Whole wheat tortilla

0.5 oz Sharp cheddar cheese

0.25 cup Red bell pepper

0.25 cup Red onion

1 tsp Lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Slice the flank steak into thin strips and toss them in a small bowl with the chili powder, cumin, garlic powder, and sea salt until evenly coated.

• 2

  Heat the olive oil in a large cast-iron skillet over medium-high heat and sear the steak strips for 3 to 4 minutes until browned and caramelized.

• 3

  Remove the steak from the skillet and set aside, then add the sliced red bell peppers and onions to the same pan, sautéing for 3 minutes until tender-crisp.

• 4

  Wipe the skillet clean and place the tortilla in the center, layering the shredded cheddar cheese, cooked steak, sautéed vegetables, and lime juice on one half.

• 5

  Fold the tortilla over the filling and press down firmly, cooking for 2 minutes per side until the exterior is perfectly crunchy and the cheese is fully melted.

• 6

  Remove from heat and garnish with fresh cilantro before slicing into three wedges to serve.