NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

2 medium corn tortillas

0.75 oz Monterey Jack cheese

0.13 whole avocado

0.5 tsp olive oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

1 tbsp red onion

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

  Transfer the steak to a cutting board and let it rest for 5 minutes before thinly slicing against the grain into bite-sized strips.

• 4

  In a small bowl, mash the avocado with lime juice, minced red onion, and chopped cilantro until the texture is smooth and creamy.

• 5

  Wipe out the skillet and place the corn tortillas inside over medium heat to warm them through.

• 6

  Divide the Monterey Jack cheese and sliced steak onto one half of each tortilla, then fold the other half over to close.

• 7

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

• 8

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