Name: Seared Steak & Pepper Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz raw flank steak; 0.5 cup raw sliced bell peppers; 0.25 cup raw sliced red onion; 1 tsp olive oil; 0.75 oz shredded sharp cheddar cheese; 1 medium almond flour tortilla; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cumin; 0.25 tsp chili powder

Nutrition

Per serving

559 calories

Protein: 46g; 32% of calories
Carbs: 26g; 18% of calories
Fat: 31g; 50% of calories

Instructions

Prep 10 min · Cook 15 min

Thinly slice the raw flank steak against the grain into bite-sized strips.
In a small bowl, combine the sea salt, black pepper, ground cumin, and chili powder; toss the steak strips in the spice mix until evenly coated.
Heat 0.5 tsp of olive oil in a large non-stick skillet over medium-high heat.
Add the raw sliced bell peppers and red onion to the skillet, sautéing for 4-5 minutes until tender-crisp and slightly charred, then remove from the pan.
Add the remaining 0.5 tsp of olive oil to the same skillet and sear the steak strips for 2-3 minutes until browned and cooked through.
Wipe the skillet clean, place the almond flour tortilla in the pan, and sprinkle the shredded sharp cheddar cheese over one half.
Top the cheese with the seared steak and sautéed vegetables, then fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.

Nutrition

Ingredients

Instructions

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