NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

1 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 tsp avocado oil

0.5 cup bell peppers

0.25 cup red onion

1 large whole wheat tortilla

0.5 oz monterey jack cheese

PREPARATION

• 1

  Slice the flank steak into very thin strips against the grain for maximum tenderness.

• 2

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

• 3

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

• 4

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

• 5

  Remove the vegetables from the skillet and set aside; add the steak strips to the same hot pan.

• 6

  Sear the steak for 2-3 minutes, stirring occasionally, until browned and cooked through.

• 7

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

• 8

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

• 9

  Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden and the cheese has melted.