NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Ground cumin

0.5 medium Whole wheat tortilla

0.25 oz Monterey Jack cheese

0.13 whole Avocado

1 tsp Lime juice

1 tbsp Fresh cilantro

1 tbsp Red onion

PREPARATION

• 1

  Season the flank steak evenly on both sides with sea salt, black pepper, garlic powder, and ground cumin.

• 2

  Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 3

  Sear the steak for 3 to 4 minutes per side for medium-rare, then remove from the pan and let it rest on a cutting board for 5 minutes.

• 4

  While the steak rests, mash the avocado in a small bowl with lime juice, minced red onion, and chopped cilantro to create the guacamole.

• 5

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

• 6

  Wipe out the skillet and place the tortilla inside; sprinkle the cheese over one half and top with the steak slices.

• 7

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

• 8

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