NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Ground cumin

0.5 medium Grain-free tortilla

0.25 oz Monterey Jack cheese

0.13 whole Avocado

1 tsp Lime juice

1 tbsp Fresh cilantro

1 tbsp Red onion

PREPARATION

• 1

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

• 2

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

• 3

  Transfer the steak to a cutting board, let it rest for 5 minutes, and then slice it into thin strips against the grain.

• 4

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

• 5

  Place the tortilla in a clean skillet over medium heat, then layer half the cheese, the steak strips, and the remaining cheese on one half of the tortilla.

• 6

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

• 7

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