NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

0.5 medium Whole wheat tortilla

0.25 oz Monterey Jack cheese

0.13 whole Avocado

0.25 tsp Olive oil

0.25 cup Red bell pepper

0.25 cup Red onion

1 tsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Cumin

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 olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the steak in the hot skillet and sear for approximately 3 to 4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.

• 4

  In the same skillet, add the sliced red bell peppers and onions, sautéing for 5 minutes until they are softened and slightly charred.

• 5

  Slice the rested steak into thin strips against the grain to ensure maximum tenderness.

• 6

  In a small bowl, mash the avocado with the lime juice and a small amount of sea salt until smooth and creamy.

• 7

  Wipe the skillet clean and place the tortilla inside over medium heat; sprinkle the Monterey Jack cheese over one half.

• 8

  Layer the sliced steak and sautéed vegetables over the cheese, fold the tortilla in half, and cook for 2 minutes per side until the cheese is melted and the shell is crisp.

• 9

  Slice the quesadilla into wedges and serve immediately with the fresh guacamole and a garnish of cilantro.