NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Top sirloin steak

1 large Sprouted grain tortilla

0.75 oz Monterey Jack cheese

0.5 cup Bell peppers

0.25 cup Red onion

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Ground cumin

PREPARATION

• 1

  Thinly slice the top sirloin steak into bite-sized strips and season evenly with sea salt, black pepper, garlic powder, and ground cumin.

• 2

  Heat the avocado oil in a large cast-iron or stainless steel skillet over medium-high heat until shimmering.

• 3

  Add the steak strips to the skillet in a single layer and sear for 2-3 minutes until browned and cooked to your preference, then remove from the pan and set aside.

• 4

  In the same skillet, add the sliced bell peppers and red onions, sautéing for 4-5 minutes until the vegetables are tender and exhibit a slight char.

• 5

  Wipe the skillet clean and return it to medium heat, then place the sprouted grain tortilla in the center.

• 6

  Sprinkle half of the shredded Monterey Jack cheese over one half of the tortilla, then layer on the seared steak and sautéed vegetables.

• 7

  Top the filling with the remaining cheese and fold the tortilla over to close.

• 8

  Press down lightly with a spatula and cook for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.

• 9

  Transfer to a cutting board, let rest for one minute, then slice into wedges and serve.