NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

0.5 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 Monterey Jack cheese

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

  Place the steak in the skillet and sear for 3 to 4 minutes per side for medium-rare, then remove from heat and let rest on a cutting board.

• 4

  In the same skillet, add the remaining oil along with the sliced red bell peppers and yellow onions, sautéing until softened and slightly charred.

• 5

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

• 6

  Wipe the skillet clean and return it to medium heat, then place the whole wheat tortilla in the pan.

• 7

  Spread the Monterey Jack cheese over one half of the tortilla, then layer the sliced steak and sautéed vegetables on top.

• 8

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

• 9

  Remove from the pan, garnish with fresh cilantro, and slice into wedges before serving.