4 southwest egglife® wraps
¼ lb skirt or flank steak
salt and pepper
2 tbsp grapeseed or avocado oil
½ yellow onion, sliced
½ red bell pepper
½ yellow bell pepper
1 cup crumbled queso fresco
1 minced garlic clove
juice of one lime
¼ cup olive oil
1 tbsp worcestershire sauce
1 tsp chili powder
1 tsp cumin
optional garnishes: pico de gallo, guacamole and/or sour cream
Mix all ingredients for marinade in a bowl or in a plastic bag. Generously salt and pepper steak and marinate in the refrigerator for at least an hour, and for up to 24 hours.
Once steak has been marinated, heat a cast iron skillet on medium to medium high and add the grapeseed or avocado oil. When oil is hot, add the steak (reserve the marinade) and cook approximately 3 minutes on each side for medium. When steak is done, remove from pan, tent with foil and allow to rest while you cook vegetables.
Add vegetables to the same pan you cooked the steak in, and add a tablespoon of the reserved marinade. Sauté for about 5 minutes or until the vegetables are crisp/tender.
Slice steak against the grain into thin slices.
To serve, warm the wraps one at a time in a non-stick pan. Top wraps with steak, vegetables and queso fresco. Serve with pico de gallo, guacamole and sour cream if desired.
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