• 620 calories
• 50g of fat
• 33g of protein
• 5g of net carbs

Servings – 4         Cook Time – 8 minutes

Ingredients

• 16 oz. skirt steak
• Sea salt, pepper
• No sugar added guacamole
• 4 oz. aged gouda or aged manchego
• 1 cup Green Valley Organics sour cream
• 1 handful cilantro
• 1 splash Chipolte tabasco sauce

1. Season the skirt steak with sea salt and pepper to taste and heat up cast iron skillet on high heat. Cook skirt steak for 3-4 minutes each side. Let it rest on a plate.
2. Slice the skirt steak against the grain into thin, bite-sized strips and divide into 4 portions.
3. Shred the aged gouda or aged manchego using a cheese grater and top each portion of skirt steak.
4. Add about ¼ cup of guacamole to each portion, followed by ¼ cup of Green Valley Organics sour cream.
5. Splash each portion with Chipotle tabasco sauce and fresh cilantro. Enjoy!