NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

1 tsp Avocado oil

0.5 tsp Ground cumin

0.5 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Sprouted grain tortilla

0.75 oz Monterey Jack cheese

0.25 whole Avocado

1 tsp Lime juice

1 tbsp Fresh cilantro

1 tbsp Red onion

PREPARATION

• 1

  Season the flank steak evenly with ground cumin, chili powder, sea salt, and black pepper.

• 2

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

• 3

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

• 4

  Slice the rested steak into very thin strips against the natural grain of the meat.

• 5

  Wipe out the skillet and place the sprouted grain tortilla in the center over medium heat.

• 6

  Spread the Monterey Jack cheese over one half of the tortilla and layer the sliced steak on top.

• 7

  Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden and the cheese is fully melted.

• 8

  In a small bowl, mash the avocado with lime juice, minced red onion, and chopped cilantro until smooth.

• 9

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