NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

1 small corn tortillas

0.5 oz monterey jack cheese

0.13 whole avocado

0 tsp olive oil

0.25 cup red onion

0.25 cup bell pepper

1 tsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp cumin

PREPARATION

• 1

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

• 2

  Heat half of the 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 pan and let it rest for 5 minutes before slicing thinly against the grain.

• 4

  In the same skillet, add the remaining oil and sauté the sliced red onion and bell peppers until tender and slightly charred.

• 5

  In a small bowl, mash the avocado with lime juice and a pinch of salt to create a quick guacamole.

• 6

  Wipe the skillet clean and place the corn tortillas in the pan over medium heat.

• 7

  Layer the cheese, sliced steak, and sautéed vegetables onto one half of each tortilla, then fold them over.

• 8

  Cook for 1-2 minutes per side until the tortillas are crisp and the cheese is fully melted.

• 9

  Serve the quesadillas hot with the fresh guacamole on the side.