NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Flank steak

1 tbsp Lime juice

0.5 tsp Ground cumin

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 small Corn tortillas

0.25 oz Monterey Jack cheese

0.13 whole Avocado

1 tbsp Fresh cilantro

1 tbsp Red onion

0 tsp Avocado oil

PREPARATION

• 1

  Whisk lime juice, cumin, garlic powder, sea salt, and black pepper in a small bowl, then coat the flank steak thoroughly on both sides.

• 2

  Heat avocado oil in a heavy cast-iron skillet over medium-high heat and sear the steak for 4 minutes per side until a dark, savory crust forms.

• 3

  Transfer the steak to a cutting board and let it rest for 5 minutes to retain juices before slicing thinly against the grain.

• 4

  Wipe out the skillet and place corn tortillas inside, topping each with shredded Monterey Jack cheese until it starts to bubble and melt.

• 5

  Layer the sliced steak onto the tortillas, fold them in half, and cook for 1-2 minutes per side until the shells are toasted and crisp.

• 6

  In a small bowl, mash the avocado with finely minced red onion and chopped cilantro until the texture is creamy but slightly chunky.

• 7

  Slice the warm quesadillas into wedges and serve immediately with the fresh guacamole on the side or on top.