NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

0.5 tsp Ground cumin

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

2 small Corn tortillas

0.5 oz Monterey Jack cheese

0.25 whole Avocado

1 tsp Lime juice

1 tbsp Fresh cilantro

1 tbsp Red onion

PREPARATION

• 1

  Pat the flank steak dry with a paper towel and season both sides evenly with cumin, garlic powder, sea salt, and black pepper.

• 2

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

• 3

  Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare, then remove from the pan and let it rest for 5 minutes.

• 4

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

• 5

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

• 6

  Wipe out the skillet and place the corn tortillas in the pan over medium heat.

• 7

  Sprinkle the cheese onto the tortillas, top with the sliced steak, and fold the tortillas in half.

• 8

  Cook for 1-2 minutes per side until the tortillas are golden and the cheese is melted.

• 9

  Serve the hot quesadillas immediately with the fresh guacamole on the side.