NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

0.5 tsp Olive oil

0.5 tsp Ground cumin

0.5 tsp Garlic powder

0.5 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Whole wheat tortilla

0.25 oz Monterey Jack cheese

0.13 whole Avocado

2 tsp Lime juice

1 tbsp Red onion

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a small bowl, combine the ground cumin, garlic powder, chili powder, half of the sea salt, and the black pepper.

• 2

  Rub the spice mixture evenly over both sides of the flank steak to ensure every inch is seasoned.

• 3

  Heat the olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

  Place the steak in the skillet and sear for 4-5 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.

• 5

  While the steak rests, mash the avocado in a small bowl with half of the lime juice, the diced red onion, and the remaining sea salt.

• 6

  Thinly slice the rested steak against the grain into strips to ensure a tender bite.

• 7

  Wipe out the skillet and return it to medium heat, then place the whole wheat tortilla in the pan.

• 8

  Sprinkle the Monterey Jack cheese over one half of the tortilla and top with the steak strips and fresh cilantro.

• 9

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

• 10

  Slice the quesadilla into three wedges and serve immediately with the fresh guacamole and the remaining lime juice drizzled over the top.