IDEAL BALANCE

Ingredients

• 1½ tsp. olive oil
• 1 lb. raw flank steak, cut into
• 2-inch strips
• 2 medium bell peppers,
• cut into strips
• 1 cup sliced onion (approx. 1
• medium)
• ½ tsp. + 1 pinch sea salt (or Himalayan salt),
• divided use
• 2 cloves garlic, finely chopped
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. crushed red pepper flakes
• (optional)
• ½ cup Homemade Salsa
• (see separate recipe for
• Homemade Salsa)
• 8 (6-inch) corn tortillas, warm
• ¼ cup reduced-fat (2%) plain
• Greek yogurt
• 1 Tbsp. chopped fresh cilantro
• (optional)
• 1 Tbsp. fresh lime juice

Instructions

• Heat oil in large nonstick skillet over medium-high heat.
• Add flank steak; cook, stirring occasionally, for 7 to 8 minutes, or until meat is no longer pink. Set aside.
• Lightly coat a separate large nonstick skillet with cooking spray; bring to medium-high heat.
• Add bell peppers, onion, and 1 pinch salt; cook, stirring occasionally, for 5 to 6 minutes, or until onion is translucent and peppers are tender.
• Add garlic to pepper mixture; cook, stirring frequently, for 1 minute.
• Add pepper mixture to flank steak.
• Add chili powder, cumin, red pepper flakes (if desired), and remaining ½ tsp. salt
• Add salsa; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
• Combine yogurt, cilantro (if desired), and lime juice; mix well.
• Evenly top each tortilla with approx. 1⁄2 cup flank steak mixture and 1 Tbsp. yogurt mixture.

Notes

SERVES: 4 (2 fajitas each)

Prep Time: 20 min.

Cooking Time: 18 min.
Container Equivalents (per serving):

• 1 Green
• 1 Red
• 1Yellow
• 1 Tsp

*Recipe Sourced from Beachbody On Demand Blog