NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean sirloin steak

1 medium Poblano pepper

0.25 medium Red onion

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Cumin

0.25 tsp Garlic powder

1 medium Whole wheat tortilla

1 oz Shredded Monterey Jack cheese

1 tbsp Fresh cilantro

PREPARATION

• 1

  Slice the lean sirloin steak into thin strips and season evenly with sea salt, black pepper, cumin, and garlic powder.

• 2

  De-seed the poblano pepper and slice it into thin strips along with the red onion.

• 3

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

• 4

  Add the poblano peppers and onions to the skillet, sautéing for 4-5 minutes until they are softened and show slight char marks.

• 5

  Push the vegetables to the outer edges of the pan and add the steak strips to the center, searing for 2-3 minutes until browned and cooked to your preference.

• 6

  Remove the steak and vegetable mixture from the skillet and set aside on a plate.

• 7

  Wipe the skillet clean and place the whole wheat tortilla in the pan over medium heat.

• 8

  Spread half of the Monterey Jack cheese over one half of the tortilla, layer on the steak and vegetable mixture, and top with the remaining cheese.

• 9

  Fold the tortilla in half and press down slightly with a spatula, cooking for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.

• 10

  Transfer to a cutting board, let rest for one minute, then slice into wedges and garnish with fresh cilantro.