Name: Steak and mushroom tortillas
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, patted dry and cut into 1/2-inch strips; 3.5 oz cremini mushrooms, sliced; 1/2 green bell pepper, thinly sliced; 1/3 cup yellow onion, thinly sliced; 2 cloves garlic, minced; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp chili powder; 1/2 tsp ground cumin; 1 1/2 tsp lime juice; 3 tbsp cilantro, chopped; 2 low-carb flour tortillas

Instructions

Prep 20 min · Cook 0 min

Heat the skillet over medium-high heat with two-thirds of the oil. Season the steak strips with half the salt, half the pepper, and all of the chili powder and cumin. Add steak to the pan in a single layer and sear for 2 minutes, flip, and cook for 2 minutes more until browned and reached its safe temperature. Remove steak from the pan. Done when browned and opaque, 145°F.
Add the remaining oil to the same skillet over medium heat. Add the mushrooms, bell pepper, and onion. Sauté for 5 to 6 minutes until the vegetables are softened and the mushrooms are browned. Add the garlic and cook for 1 minute more until fragrant.
Return the steak and its juices to the skillet. Add the lime juice and remaining salt and pepper, tossing to combine for 1 minute. Stir in the cilantro and remove from heat. Meanwhile, warm the tortillas in a dry pan over medium heat for 30 seconds per side.
Divide the steak and mushroom filling evenly between the two warm tortillas. Fold the tortillas over the filling and serve.

Nutrition

Ingredients

Instructions

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