NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

0.25 tsp garlic powder

0.5 medium whole wheat tortilla

1 tbsp shredded Monterey Jack cheese

0.13 whole avocado

1 tsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Rub the flank steak with ground cumin, garlic powder, sea salt, and black pepper until evenly coated.

• 2

  Heat olive oil in a cast-iron skillet over medium-high heat and sear the steak for 3-4 minutes per side until medium-rare.

• 3

  Remove the steak from the pan, let it rest for 5 minutes, then slice into thin strips against the grain.

• 4

  In a small bowl, mash the avocado with lime juice and a pinch of sea salt until smooth and creamy.

• 5

  Wipe the skillet clean and place the tortilla inside, sprinkling one half with the shredded Monterey Jack cheese and adding the steak strips.

• 6

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

• 7

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