NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Cumin

1 medium Whole wheat tortilla

0.75 oz Shredded Monterey Jack cheese

0.25 whole Avocado

1 tsp Lime juice

1 tbsp Red onion

1 tbsp Fresh cilantro

PREPARATION

• 1

  Season the flank steak evenly on both sides with sea salt, black pepper, garlic powder, and cumin.

• 2

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

• 3

  Sear the steak for 3 to 4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.

• 4

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

• 5

  In a small bowl, mash the avocado with lime juice, minced red onion, and chopped cilantro to prepare the guacamole.

• 6

  Wipe the skillet clean and place the tortilla inside over medium heat.

• 7

  Layer half of the shredded cheese on one side of the tortilla, followed by the sliced steak and the remaining cheese.

• 8

  Fold the tortilla in half and press down slightly, cooking for 2 minutes per side until the tortilla is golden and the cheese is fully melted.

• 9

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