NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

0.25 cup Red bell pepper

0.25 cup Yellow onion

0.25 oz Grass-fed sharp cheddar cheese

0.5 medium Whole wheat tortilla

0.25 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

PREPARATION

• 1

  Slice the flank steak against the grain into thin, bite-sized strips.

• 2

  Dice the red bell pepper and yellow onion into small, uniform pieces.

• 3

  In a small bowl, combine the sea salt, black pepper, garlic powder, and smoked paprika, then toss with the steak strips to coat.

• 4

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

• 5

  Add the steak to the skillet and sear for 2-3 minutes until browned and cooked through, then remove and set aside.

• 6

  In the same skillet, sauté the peppers and onions for 3-4 minutes until tender and slightly charred.

• 7

  Wipe the skillet clean and place the tortilla flat; sprinkle half the cheese on one side of the tortilla.

• 8

  Layer the cooked steak and sautéed vegetables over the cheese, then top with the remaining cheese.

• 9

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

• 10

  Slice into wedges and serve immediately while hot.