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Servings: 1, Prep Time: 10 min, Cook Time: 10 min
Ingredients
- 1 cup (47 g) chopped romaine lettuce
- 1/2 cup (120 g) plain non-fat Greek yogurt
- 5 oz (140 g) sirloin steak
- 2 tortillas (50 g) cassava flour tortillas
- 1 dash (1 g) Himalayan pink salt
- 1 dash (0.1 g) black pepper
- 1/2 fruit (33.5 g) lime
- 3 tbsp (45 g) apple cider vinegar
- 1 clove (3 g) garlic
- 1/2 cup (30 g) parsley
- 1/2 cup (8 g) cilantro (coriander)
- 1 pepper (22 g) jalapeno peppers
- 2 cups, diced (304 g) watermelon
Directions
- Season steak with salt and pepper.
- Heat cast iron skillet and sear steak on each side for 5 minutes. Set aside and let cool.
- While steak is cooking, prepare creamy chimichurri sauce. In a blender or food processor add yogurt, parsley, cilantro, jalapeño, lime juice, apple cider vinegar, and garlic. Blend until mixture is creamy,
- Once steak is cooled, cut into 1/2 inch slices and serve on tortilla with romaine lettuce.
- Drizzle sauce over top of wraps or set aside to dip wrap in sauce.
Nutrition Info
Calories: 596, Fat: 19g, Carbs: 65g, Protein: 48g, Fiber: 13g
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