NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp cumin

0.25 tsp garlic powder

0.75 medium sprouted grain tortilla

0.75 oz Monterey Jack cheese

0.25 whole avocado

1 tsp lime juice

1 tbsp red onion

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

  Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before thinly slicing against the grain.

• 4

  In a small bowl, mash the avocado with lime juice, minced red onion, and chopped cilantro to prepare the fresh guacamole.

• 5

  Wipe the skillet clean and return to medium heat, placing the tortilla in the center.

• 6

  Sprinkle half of the Monterey Jack cheese on one side of the tortilla, layer the steak slices over it, and top with the remaining cheese.

• 7

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

• 8

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