NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

0.5 tsp Olive 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 whole Avocado

1 tsp Lime juice

1 tbsp Red onion

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 skillet and sear for 3-4 minutes per side for medium-rare, or until a charred crust forms.

• 4

  Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.

• 5

  In a small bowl, mash the avocado with lime juice, finely diced red onion, and chopped cilantro to create the guacamole.

• 6

  Wipe out the skillet and place the tortilla inside over medium heat.

• 7

  Sprinkle the Monterey Jack cheese over one half of the tortilla and top with the sliced steak.

• 8

  Fold the tortilla in half and cook for 1-2 minutes per side until the cheese is melted and the tortilla is golden brown.

• 9

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