NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

1 large Sprouted grain tortilla

0.5 oz Monterey Jack cheese

0.13 whole Avocado

0.5 cup Red bell pepper

0.25 cup Red onion

0 tsp Extra virgin olive oil

1 tbsp Lime juice

1 tbsp Fresh cilantro

0.25 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Rub the flank steak with chili powder, cumin, garlic powder, half the sea salt, and black pepper.

• 2

  Heat half the olive oil in a cast-iron skillet over medium-high heat and sear the steak for 4-5 minutes per side until medium-rare, then set aside to rest.

• 3

  In the same skillet, add the remaining oil, sliced bell peppers, and onions, sautéing until they are tender and slightly charred.

• 4

  While the vegetables cook, mash the avocado in a small bowl with lime juice, chopped cilantro, and the remaining sea salt.

• 5

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

• 6

  Wipe the skillet clean and place the tortilla inside over medium heat; sprinkle cheese on one half, then layer the steak and sautéed vegetables on top.

• 7

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

• 8

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