NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

1 medium Whole wheat tortilla

0.5 oz Mexican blend cheese

0.25 whole Avocado

0.25 cup Red onion

0.25 cup Bell pepper

0.5 tsp Olive oil

1 tbsp Lime juice

1 tbsp Fresh cilantro

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the steak in the skillet and sear for 3 to 4 minutes per side for medium-rare, then transfer to a cutting board to rest.

• 4

  In the same skillet, sauté the sliced red onion and bell pepper for 4 minutes until they are tender and slightly charred.

• 5

  Thinly slice the rested steak against the grain into bite-sized strips to ensure maximum tenderness.

• 6

  Wipe the skillet clean, place the tortilla inside, and layer one half with the cheese, steak strips, and sautéed vegetables.

• 7

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

• 8

  In a small bowl, mash the avocado with the lime juice and chopped cilantro, then serve the sliced quesadilla with the fresh guacamole.