NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Flank steak

0 tsp Olive oil

1 tsp Lime juice

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Corn tortilla

0.5 oz Monterey Jack cheese

0.25 whole Avocado

1 tsp Lime juice

1 tsp Fresh cilantro

0.13 tsp Sea salt

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, 1 tsp lime juice, cumin, garlic powder, 0.25 tsp sea salt, and black pepper.

• 2

  Rub the marinade over the flank steak and let it sit for 10 minutes at room temperature to absorb the flavors.

• 3

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

• 4

  Remove the steak from the heat and let it rest for 5 minutes before slicing into thin strips against the grain.

• 5

  In a small bowl, mash the avocado with the remaining 1 tsp lime juice, cilantro, and 0.125 tsp sea salt until smooth.

• 6

  Place the corn tortilla in a clean skillet over medium heat, sprinkle with Monterey Jack cheese and steak strips, then fold in half.

• 7

  Toast the quesadilla for 2 minutes per side until the cheese is melted and the tortilla is crisp and golden.

• 8

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