NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

0 tsp Avocado oil

0.5 tsp Ground cumin

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Whole wheat tortilla

0.5 oz Shredded Monterey Jack cheese

0.13 whole Avocado

1 tsp Lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Pat the flank steak dry with a paper towel and season both sides evenly with the ground cumin, garlic powder, sea salt, and black pepper.

• 2

  Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering, then sear the steak for 4 to 5 minutes per side for medium-rare.

• 3

  Transfer the steak to a cutting board and allow it to rest for at least 5 minutes before slicing it into thin strips against the grain.

• 4

  In a small bowl, mash the avocado with the lime juice and chopped cilantro until the mixture is smooth and well combined.

• 5

  Wipe out the skillet and place the tortilla inside, sprinkling the Monterey Jack cheese and steak strips over one half of the tortilla.

• 6

  Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden brown and the cheese has fully melted.

• 7

  Slice the quesadilla into wedges and serve immediately with the fresh guacamole on the side.