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 Ground cumin

0.25 tsp Garlic powder

2 small Corn tortillas

1 tbsp Grass-fed cheddar cheese

0.13 whole Avocado

1 tsp Lime juice

1 tbsp Red onion

1 tbsp Fresh cilantro

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips to ensure tenderness.

• 2

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

• 3

  Heat a cast-iron skillet over medium-high heat and sear the steak for 3 to 4 minutes until deeply browned and caramelized. Remove the steak from the pan and set aside.

• 4

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

• 5

  Layer half of the shredded cheddar, the cooked steak strips, and the remaining cheese onto the tortilla, then top with the second tortilla.

• 6

  Cook for 2 minutes per side until the tortillas are golden and crisp and the cheese has fully melted.

• 7

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

• 8

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