NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

0.5 tsp avocado oil

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp garlic 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

1 tsp lime juice

1 tbsp fresh cilantro

2 tbsp red onion

PREPARATION

• 1

  Pat the flank steak dry with paper towels and season both sides evenly with cumin, smoked paprika, garlic powder, sea salt, and black pepper.

• 2

  Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare, then remove from the pan and let it rest for 5 minutes.

• 4

  While the steak rests, mash the avocado in a small bowl with lime juice, finely diced red onion, and chopped cilantro to create the guacamole.

• 5

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

• 6

  Wipe out the skillet and return to medium heat. Place the tortilla in the pan, sprinkle the cheese over one half, and top with the steak strips.

• 7

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

• 8

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