NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

1 medium Whole wheat tortilla

0.75 oz Monterey Jack cheese

0.25 cup Red bell pepper

0.25 cup Yellow onion

0.5 tsp Avocado oil

1 tsp Chili powder

0.5 whole Lime

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the chili powder, sea salt, black pepper, and the juice from the lime.

• 3

  Toss the steak strips in the lime-spice mixture until every piece is thoroughly coated.

• 4

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

• 5

  Add the steak to the pan and sear for 2-3 minutes until a dark, flavorful crust forms.

• 6

  Add the sliced peppers and onions to the skillet, sautéing for another 3 minutes until they are tender-crisp.

• 7

  Transfer the steak and vegetable mixture to a clean plate and wipe the skillet out with a paper towel.

• 8

  Place the tortilla in the skillet and sprinkle half of the shredded cheese over one half of the tortilla.

• 9

  Layer the steak and vegetable mixture over the cheese, then top with the remaining cheese.

• 10

  Fold the tortilla over and cook for 2 minutes per side, pressing down gently, until the shell is golden-brown and the cheese is fully melted.