NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Flank steak

0.25 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Cumin

0.5 medium Whole wheat 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

  Slice the flank steak into very thin strips against the grain to ensure tenderness.

• 2

  In a small bowl, toss the steak strips with the sea salt, black pepper, garlic powder, and cumin until evenly coated.

• 3

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

• 4

  Add the steak to the skillet and sear for 3-4 minutes until browned and cooked through, then remove the steak and set aside.

• 5

  Wipe the skillet clean and place the tortilla in the pan over medium heat.

• 6

  Sprinkle the Monterey Jack cheese over one half of the tortilla and top with the cooked 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

  While the quesadilla toasts, mash the avocado with lime juice, minced red onion, and chopped cilantro in a small bowl to make the guacamole.

• 9

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