NUTRITION

SERVINGS

INGREDIENTS

4 oz flank steak

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp cumin

0.25 tsp garlic powder

1 medium sprouted grain tortilla

2 tbsp Monterey Jack cheese

0.25 whole avocado

1 tsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  In a small bowl, combine the sea salt, black pepper, cumin, and garlic powder, then toss with the steak strips until evenly coated.

• 3

  Heat the olive oil in a cast-iron skillet over medium-high heat and sear the steak for 3-4 minutes until browned and cooked through.

• 4

  Remove the steak from the skillet and wipe it clean; place the tortilla in the skillet over medium heat.

• 5

  Sprinkle the Monterey Jack cheese over one half of the tortilla, top with the cooked steak, and fold the tortilla in half.

• 6

  Cook for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.

• 7

  While the quesadilla cooks, mash the avocado with lime juice and chopped cilantro in a small bowl to create a fresh guacamole.

• 8

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