NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

0.5 large Whole wheat tortilla

0.5 oz Shredded cheddar cheese

0.25 cup Red bell pepper

0.25 cup Red onion

0.25 tsp Avocado oil

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Slice the flank steak into thin, bite-sized strips against the grain.

• 2

  In a small bowl, toss the steak strips with chili powder, cumin, 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 steak to the skillet and sear for 3-4 minutes until browned and cooked through, then remove from the pan and set aside.

• 5

  In the same skillet, sauté the thinly sliced red bell pepper and red onion for 3 minutes until they begin to soften.

• 6

  Wipe the skillet clean and return it to medium heat.

• 7

  Place the tortilla in the skillet, sprinkle the cheddar cheese over one half, and top with the cooked steak and sautéed vegetables.

• 8

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

• 9

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

• 10

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