NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

0.5 tsp olive oil

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

0.25 cup red bell pepper

0.25 cup red onion

0.5 large whole wheat tortilla

1 oz monterey jack cheese

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the flank steak into very thin strips against the grain and place in a small bowl.

• 2

  Toss the steak with chili powder, ground cumin, sea salt, black pepper, and lime juice until evenly coated.

• 3

  Heat half of the olive oil in a large cast-iron skillet over medium-high heat.

• 4

  Sear the steak strips for 3-4 minutes until browned and caramelized, then remove from the pan.

• 5

  Add the remaining oil to the skillet and sauté the sliced bell peppers and onions for 3 minutes until tender.

• 6

  Wipe the skillet clean and place the tortilla inside over medium heat.

• 7

  Sprinkle half of the cheese on one side of the tortilla, then top with the steak and vegetable mixture.

• 8

  Add the remaining cheese on top and fold the tortilla over to close.

• 9

  Press down with a spatula and cook for 2 minutes per side until the tortilla is golden-brown and crispy.

• 10

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