NUTRITION

SERVINGS

INGREDIENTS

5 oz Grass-fed flank steak

1 medium Whole wheat tortilla

1 oz Pepper jack cheese

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garic powder

0.25 tsp Smoked paprika

PREPARATION

• 1

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

• 2

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

• 3

  Heat half of the olive oil in a cast-iron skillet over medium-high heat and sear the steak until browned and cooked to your preference, about 3 minutes; remove and set aside.

• 4

  Add the remaining oil to the same skillet and sauté the sliced bell peppers and onions until they are tender and slightly charred.

• 5

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

• 6

  Sprinkle half of the pepper jack cheese over one half of the tortilla.

• 7

  Layer the seared steak and sautéed vegetables over the cheese, then top with the remaining cheese.

• 8

  Fold the tortilla in half and press down gently with a spatula.

• 9

  Cook for 2-3 minutes per side until the tortilla is golden brown and the cheese is completely melted.

• 10

  Remove from heat, let rest for one minute, then slice into wedges and serve.