NUTRITION

SERVINGS

INGREDIENTS

4 oz flank steak

0.5 medium flour tortilla

1 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup yellow onion

0.5 tsp avocado oil

1 tsp chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lime

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips.

• 2

  In a small bowl, toss the steak strips with chili powder, cumin, sea salt, black pepper, and the juice from the lime half.

• 3

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

• 4

  Add the sliced onions and bell peppers to the skillet, sautéing for 3-4 minutes until softened and slightly charred.

• 5

  Push the vegetables to the side of the pan and add the seasoned steak, searing for 2 minutes per side until browned and cooked through.

• 6

  Remove the steak and vegetable mixture from the pan and set aside, then wipe the skillet clean.

• 7

  Place the tortilla in the skillet over medium heat, sprinkling half of the cheddar cheese on one side.

• 8

  Layer the steak and pepper mixture over the cheese, then top with the remaining cheese and fold the tortilla in half.

• 9

  Cook for 2-3 minutes per side, pressing down slightly, until the tortilla is golden brown and the cheese is completely melted.

• 10

  Slice the quesadilla into wedges and serve immediately.