NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

0.25 tsp chili powder

0.5 cup bell peppers

0.25 cup red onion

1 large high-fiber flour tortilla

0.5 oz shredded Mexican cheese blend

0.25 whole avocado

1 tsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Season the flank steak evenly with sea salt, black pepper, ground cumin, and chili powder.

• 2

  Heat olive oil in a cast-iron skillet over medium-high heat and sear the steak for 4 minutes per side until medium-rare.

• 3

  Remove the steak from the pan and let it rest for 5 minutes before slicing thinly against the grain.

• 4

  In the same skillet, sauté the bell peppers and red onion until they are tender and slightly charred.

• 5

  Wipe the skillet clean and place the tortilla inside, sprinkling half of the cheese over one side.

• 6

  Layer the sliced steak and sautéed vegetables over the cheese, then top with the remaining cheese.

• 7

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

• 8

  Mash the avocado with lime juice and fresh cilantro in a small bowl to create a quick guacamole.

• 9

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