NUTRITION

SERVINGS

INGREDIENTS

4.5 oz flank steak

1 medium whole wheat tortilla

0.5 oz Monterey Jack cheese

0.2 whole avocado

0.25 cup red bell pepper

0.25 cup red onion

1 tsp olive oil

0.25 tsp cumin

0.25 tsp chili powder

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Rub the flank steak evenly with the cumin, chili powder, garlic powder, sea salt, and black pepper.

• 2

  Heat half of the olive oil in a cast-iron skillet over medium-high heat and sear the steak for 4-5 minutes per side until medium-rare.

• 3

  Remove the steak from the pan to rest for 5 minutes, then sauté the sliced peppers and onions in the same pan until softened and slightly charred.

• 4

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

• 5

  Wipe the skillet clean, add the remaining oil, and place the tortilla in the pan over medium heat.

• 6

  Layer one half of the tortilla with the cheese, sliced steak, and sautéed vegetables, then fold the tortilla over.

• 7

  Cook for 2 minutes per side until the tortilla is golden and the cheese has completely melted.

• 8

  In a small bowl, mash the avocado with lime juice and fresh cilantro to create a simple guacamole.

• 9

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