NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

0.5 tsp avocado oil

0.25 cup red bell pepper

0.25 cup yellow onion

1 medium whole wheat tortilla

0.25 oz Monterey Jack cheese

1 tbsp plain Greek yogurt

PREPARATION

• 1

  Thinly slice the top sirloin steak into bite-sized strips against the grain for maximum tenderness.

• 2

  In a small mixing bowl, whisk together the chili powder, ground cumin, sea salt, black pepper, and lime juice.

• 3

  Toss the steak strips in the spice mixture until evenly coated and let marinate for 5 minutes.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 5

  Add the sliced red bell pepper and yellow onion to the skillet, sautéing for 3-4 minutes until softened and slightly charred.

• 6

  Remove the vegetables from the pan and set aside, then add the steak strips in a single layer.

• 7

  Sear the steak for 2 minutes per side until browned and cooked through, then remove from the pan.

• 8

  Wipe the skillet clean and place the whole wheat tortilla in the pan over medium heat.

• 9

  Sprinkle the Monterey Jack cheese over half of the tortilla, then top with the cooked steak and sautéed vegetables.

• 10

  Fold the tortilla in half and press down firmly with a spatula, cooking for 2 minutes per side until the exterior is golden and crispy and the cheese is melted.

• 11

  Slice the quesadilla into three wedges and serve immediately with a dollop of plain Greek yogurt.