NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

1 medium Whole wheat tortilla

0.5 oz Monterey Jack cheese

0.25 cup Red bell pepper

0.25 cup Red onion

1 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips to ensure maximum tenderness.

• 2

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

• 3

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

• 4

  Add the steak strips to the skillet and sear for 3 to 4 minutes until a deep brown crust forms, then remove and set aside.

• 5

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

• 6

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

• 7

  Layer the Monterey Jack cheese on one half of the tortilla, then top with the cooked steak, sautéed vegetables, and fresh cilantro.

• 8

  Fold the tortilla in half and press down firmly, cooking for 2 minutes per side until the cheese is melted and the exterior is golden and crispy.