NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

1 medium corn tortillas

0.25 oz grass-fed cheddar cheese

0.5 cup bell peppers

0.25 cup red onion

0.25 tsp extra virgin olive oil

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lime

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the flank steak against the grain into thin strips and toss with chili powder, cumin, sea salt, and black pepper.

• 2

  Heat half of the olive oil in a large skillet over medium-high heat and sear the steak strips until browned, then remove from the pan and set aside.

• 3

  Add the remaining olive oil to the same skillet along with the sliced bell peppers and red onion, sautéing until they are tender-crisp and slightly charred.

• 4

  Return the steak to the skillet, add a fresh squeeze of lime juice and chopped cilantro, and stir to combine before transferring the mixture to a bowl.

• 5

  Wipe the skillet clean, place the corn tortillas in the pan, and evenly distribute the shredded cheddar cheese and steak mixture over one half of each tortilla.

• 6

  Fold the tortillas in half and cook for 2-3 minutes per side until the exterior is golden and crispy and the cheese has completely melted.