NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

1 medium sprouted grain tortilla

0.75 oz monterey jack cheese

0.25 whole avocado

1 tsp avocado oil

0.25 cup red onion

0.25 cup bell pepper

1 tsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp cumin

1 tbsp fresh cilantro

PREPARATION

• 1

  Season the flank steak evenly on both sides with sea salt, black pepper, garlic powder, and cumin.

• 2

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

• 3

  Sear the steak for 3-4 minutes per side until it reaches your desired level of doneness, then remove from the pan and let rest for 5 minutes.

• 4

  In the same skillet, sauté the sliced red onion and bell peppers for 3-5 minutes until tender and slightly charred.

• 5

  Thinly slice the rested steak against the grain into bite-sized strips.

• 6

  In a small bowl, mash the avocado with lime juice and a pinch of salt to create the guacamole.

• 7

  Place the tortilla in a clean skillet over medium heat, sprinkle cheese over one half, layer on the steak and peppers, then fold the tortilla.

• 8

  Toast for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.

• 9

  Slice into wedges and serve immediately with the fresh guacamole and cilantro.