NUTRITION

SERVINGS

INGREDIENTS

5 oz Sirloin steak

0.5 cup Bell pepper

0.25 cup Red onion

0.13 cup Shredded grass-fed cheddar cheese

0.5 whole Sprouted grain tortilla

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

0.25 tsp Garlic powder

PREPARATION

• 1

  Slice the sirloin steak into thin, bite-sized strips against the grain for maximum tenderness.

• 2

  In a small bowl, combine the sea salt, black pepper, ground cumin, and garlic powder, then toss with the steak strips to coat evenly.

• 3

  Thinly slice the bell pepper and red onion into uniform strips.

• 4

  Heat the avocado oil in a large skillet over medium-high heat until it begins to shimmer.

• 5

  Add the seasoned steak to the skillet and sear for 2-3 minutes until browned and cooked through, then remove from the pan and set aside.

• 6

  In the same skillet, sauté the bell peppers and onions for 4-5 minutes until they are tender-crisp and slightly caramelized.

• 7

  Wipe the skillet clean and return it to medium heat.

• 8

  Place the sprouted grain tortilla in the skillet, sprinkle half of the cheddar cheese over one side, then top with the steak and sautéed vegetables.

• 9

  Sprinkle the remaining cheese over the filling and fold the tortilla in half to close.

• 10

  Cook for approximately 2 minutes per side until the tortilla is golden brown and the cheese is completely melted.