NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

1 tbsp Lime juice

1 clove Garlic

0.5 tsp Ground cumin

0.5 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Avocado oil

0.75 medium Sprouted grain tortilla

0.25 oz Grass-fed cheddar cheese

0.13 whole Avocado

1 tbsp Red onion

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a small bowl, whisk together the lime juice, minced garlic, cumin, chili powder, sea salt, and black pepper to create a marinade.

• 2

  Rub the marinade evenly over both sides of the flank steak and let it marinate at room temperature for 10 minutes.

• 3

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

• 4

  Sear the steak for 4 to 5 minutes per side until a deep crust forms, then transfer to a cutting board to rest for 5 minutes.

• 5

  While the steak rests, mash the avocado in a small bowl with diced red onion and chopped cilantro until creamy.

• 6

  Slice the rested steak thinly against the grain into bite-sized strips.

• 7

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

• 8

  Sprinkle the shredded cheddar cheese over one half of the tortilla and top with the sliced steak strips.

• 9

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

• 10

  Remove from the heat, slice into three wedges, and serve immediately with the fresh guacamole on the side.