NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

1 medium sprouted grain tortilla

0.5 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup yellow onion

0.5 tsp avocado oil

0.5 tsp chili powder

1 tsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the flank steak into very thin strips against the grain.

• 2

  In a small bowl, toss the steak strips with chili powder, sea salt, black pepper, and lime juice until evenly coated.

• 3

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

• 4

  Add the sliced bell peppers and onions to the skillet, sautéing for 3-4 minutes until they are tender-crisp and slightly charred.

• 5

  Push the vegetables to the side or remove them, then add the steak strips to the hot skillet in a single layer.

• 6

  Sear the steak for 2 minutes per side until browned and cooked through, then mix with the vegetables.

• 7

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

• 8

  Sprinkle the cheddar cheese over half of the tortilla, then layer the steak and vegetable mixture on top.

• 9

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

• 10

  Cook for 2 minutes per side until the exterior is golden and the cheese has fully melted.

• 11

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