NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 medium Whole wheat tortilla

0.75 oz Shredded sharp cheddar cheese

1 tbsp Fresh cilantro

PREPARATION

• 1

  Slice the flank steak into thin strips across the grain and season with sea salt, black pepper, and garlic powder.

• 2

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

• 3

  Add the steak strips to the skillet and sear for 2-3 minutes until browned and juicy, then remove from the pan.

• 4

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

• 5

  Wipe the skillet clean and place the tortilla inside over medium heat.

• 6

  Sprinkle half the cheese on one side of the tortilla, then layer the steak, peppers, onions, and remaining cheese.

• 7

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

• 8

  Remove from heat, let rest for one minute, then slice into wedges and garnish with fresh cilantro.