NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Flank steak

1 tsp Lime juice

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.13 tsp Sea salt

0.13 tsp Black pepper

0.25 tsp Avocado oil

0.5 medium High-fiber flour tortilla

0.5 oz Shredded Monterey Jack cheese

0.13 whole Avocado

1 tbsp Red onion

1 tbsp Fresh cilantro

PREPARATION

• 1

  Slice the flank steak into thin strips against the grain to ensure tenderness.

• 2

  In a small bowl, toss the steak strips with lime juice, cumin, garlic powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the steak strips to the skillet and sear for 3-4 minutes until browned and cooked through, then remove the meat from the pan and set aside.

• 5

  Prepare the guacamole by mashing the avocado in a small bowl with the finely minced red onion and chopped fresh cilantro.

• 6

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

• 7

  Sprinkle the shredded Monterey Jack cheese over one half of the tortilla and top with the cooked steak strips.

• 8

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

• 9

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