Name: Carne Asada Quesadillas with Guacamole
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 4.5 oz flank steak; 1 medium whole wheat tortilla; 0.75 oz Monterey Jack cheese; 0.25 whole avocado; 1 tsp olive oil; 0.5 tsp chili powder; 0.25 tsp cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lime juice; 1 tbsp fresh cilantro

Instructions

Prep 10 min · Cook 12 min

Pat the flank steak dry with paper towels and season both sides evenly with chili powder, cumin, garlic powder, sea salt, and black pepper.
Heat the olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering.
Place the steak in the hot skillet and sear for 4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
While the steak rests, mash the avocado in a small bowl with the lime juice and a pinch of salt until smooth and creamy.
Thinly slice the rested steak against the grain into bite-sized strips to ensure tenderness.
Wipe the skillet clean and return to medium heat; place the tortilla in the pan and sprinkle the Monterey Jack cheese over one half.
Layer the sliced steak over the cheese, fold the tortilla in half, and cook for 2 minutes per side until the cheese is melted and the tortilla is golden brown.
Slice the quesadilla into three wedges and serve immediately with the fresh guacamole and a garnish of cilantro.

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Ingredients

Instructions

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