NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

1 medium Corn tortillas

0.25 oz Monterey Jack cheese

0.25 whole Avocado

1 tsp Lime juice

0.5 tsp Ground cumin

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Avocado oil

1 tbsp Fresh cilantro

1 tbsp Red onion

PREPARATION

• 1

  Pat the flank steak dry with a paper towel and rub both sides 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.

• 3

  Sear the steak for 4 to 5 minutes per side for medium-rare, then remove from the pan and let it rest for 5 minutes before slicing thinly against the grain.

• 4

  While the steak rests, prepare the guacamole by mashing the avocado in a small bowl with the lime juice, minced red onion, and chopped cilantro.

• 5

  Wipe out the skillet and place the corn tortillas inside over medium heat, sprinkling the Monterey Jack cheese evenly over one half of each tortilla.

• 6

  Add the sliced steak over the cheese, fold the tortillas in half, and cook for 2 minutes per side until the cheese is melted and the tortillas are crisp.

• 7

  Serve the quesadillas immediately with the fresh guacamole on the side for dipping.