Serves: 5
Total Calories: 972

2 pounds beef flank steaks
canola oil
ancho powder to taste
salt and pepper to taste
2 tablespoons olive oil
2 cloves garlic minced
1/4 cup chopped tomato
1/4 cup chopped onion
3 tablespoons chopped jalapeno chiles
2 tablespoons chopped cilantro
12 (7 inch) flour tortillas warm
2 cups grated Monterey Jack cheese

Rub the flank steak with canola oil, ancho powder, salt, and pepper. Heat a stovetop grill over medium-high heat, and grill steak on each side for about 4–6 minutes. Remove and let rest for 10 minutes.

While the steak is resting, heat olive oil in a large, heavy skillet over medium-high heat. Add the garlic, tomato, onion, jalapeno, and cilantro and sauté 4–5 minutes. Cut steak into 1-inch cubes, add to skillet with the vegetables and mix well. Divide mixture evenly among the tortillas and then top with cheese. Roll and serve immediately.

Nutritional Facts:

Serves: 5
Total Calories: 972
Calories from Fat: 237

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