NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

0.5 medium Whole wheat tortilla

0.25 oz Grass-fed cheddar cheese

0.13 whole Avocado

1 tsp Lime juice

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

1 tbsp Fresh cilantro

1 tbsp Red onion

PREPARATION

• 1

  In a small bowl, combine the chili powder, cumin, garlic powder, sea salt, and black pepper.

• 2

  Rub the spice blend evenly onto both sides of the flank steak.

• 3

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

• 4

  Sear the steak for 3-4 minutes per side for medium-rare, then transfer to a cutting board and let rest for 5 minutes.

• 5

  While the steak rests, mash the avocado in a small bowl with lime juice, finely diced red onion, and chopped cilantro to make the guacamole.

• 6

  Thinly slice the steak against the grain into bite-sized strips.

• 7

  Wipe out the skillet and return to medium heat. Place the tortilla in the pan and sprinkle half of the cheddar cheese over one side.

• 8

  Layer the sliced steak over the cheese, top with the remaining cheese, and fold the tortilla in half.

• 9

  Cook for 2 minutes per side until the tortilla is golden and crisp and the cheese has melted.

• 10

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