Name: Seared Steak & Pepper Quesadillas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz raw grass-fed flank steak; 1 large sprouted grain tortilla; 0.75 oz shredded grass-fed cheddar cheese; 0.5 cup raw sliced bell peppers; 0.25 cup raw sliced red onion; 0.5 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 1 tsp lime juice

Nutrition

Per serving

470 calories

Protein: 47g; 40% of calories
Carbs: 31g; 27% of calories
Fat: 17g; 33% of calories

Instructions

Prep 10 min · Cook 10 min

Slice the raw grass-fed flank steak against the grain into thin strips and toss with the sea salt, black pepper, garlic powder, and smoked paprika.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.
Add the steak strips to the hot skillet and sear for 3 minutes until a brown crust forms, then transfer the meat to a plate.
In the same skillet, sauté the raw sliced bell peppers and red onion for 4 minutes until they are tender and slightly charred.
Wipe the skillet clean with a paper towel and place the sprouted grain tortilla in the pan over medium heat.
Sprinkle half of the shredded grass-fed cheddar cheese on one side of the tortilla, then top with the steak, peppers, and onions.
Add the remaining cheese and fold the tortilla in half, cooking for 2 minutes per side until the shell is crispy and golden.
Squeeze the lime juice over the filling, slice into wedges, and serve immediately.

Nutrition

Ingredients

Instructions

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