NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Flank steak

1 large Egg

0.25 cup Egg whites

1 medium Grain-free tortilla

0.13 whole Avocado

2 tbsp Fresh salsa

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Ground cumin

1 tsp Avocado oil

1 tbsp Fresh cilantro

PREPARATION

• 1

  Pat the flank steak dry and season both sides with sea salt, black pepper, garlic powder, and ground cumin.

• 2

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

• 3

  Sear the steak for 3-4 minutes per side until a golden-brown crust forms, then remove from the pan and let it rest for 5 minutes before thinly slicing against the grain.

• 4

  In a small bowl, whisk together the large egg and egg whites until well combined.

• 5

  Reduce the skillet heat to medium-low and pour in the egg mixture, stirring gently until the eggs are fluffy and just set.

• 6

  Warm the grain-free tortilla in a separate dry pan for 30 seconds per side until pliable.

• 7

  Assemble the burrito by layering the sliced steak, scrambled eggs, fresh avocado slices, and salsa in the center of the tortilla.

• 8

  Garnish with fresh cilantro, roll tightly, and serve immediately while warm.