16 oz sirloin steak
1 Tablespoon Nashville Spice Company Chili Lime Seasoning
Juice from 1 lime
2 Tbsp olive oil, divided
1 Tbsp unsalted butter
1 Tbsp Nashville Spice Company Granulated Molasses or brown sugar
1 Tbsp balsamic vinegar
1 medium yellow onion, sliced
1 red or green bell pepper, seeded and sliced
1/2 cup reduced fat monterey jack cheese, shredded
4 whole wheat flour tortillas 8"
salsa verde, sour cream, lime wedges for garnish
In a bowl, combine the steak, Chili Lime Seasoning, lime juice and 1 Tablespoon olive oil. Make sure that meat is evenly covered with mixture.
In a large skillet heat remaining Tablespoon olive oil to medium high heat.
Add butter and stir until melted.
Add onions and sugar, reduce heat to medium low.
Cook onions for 30 -45 minutes until they are very soft and dark brown, stirring often.
Add balsamic vinegar and cook an additional 5 minutes.
Add bell pepper and cook until peppers start to soften and are warm.
Brush the grill or a heavy skillet with olive oil to prevent sticking.
Remove steak from marinade and grill 2-3 minutes on each side until cooked to medium.
Remove steak from grill and let rest for 5 minutes and slice.
Put 1/4 of the steak and 1/4 of the onions and peppers and 1/4 of the cheese on 1/2 of each tortilla.
Fold the other 1/2 of the tortilla over the mixture and press firmly.
Place tortilla on the grill.
Grill for 2-3 minutes on each side, until inside is heated through and cheese is melted.
Remove from grill, allow to cool for 2-3 minutes and cut the tortilla into 3 wedges.
Repeat process for the remaining tortillas and filling.
Serve with sour cream, salsa verde and lime wedges. (Not included in nutritional data)