Paleo Steak Quesadilla
Elevate your taco night with this delicious Paleo Steak Quesadilla recipe, a satisfying and wholesome twist on a classic favorite! Perfectly marinated flank steak gets a bold upgrade with a flavorful blend of coconut aminos, smoked paprika, and garlic powder, while sautéed bell peppers and onions add a touch of sweetness and texture. Using grain-free almond flour tortillas and creamy dairy-free cheese ensures this recipe aligns with paleo and gluten-free lifestyles without sacrificing indulgence. Each quesadilla is pan-seared to golden perfection, then served with fresh guacamole and zesty salsa for a complete, crowd-pleasing meal. Whether you’re embracing clean eating or simply craving a healthy steak quesadilla, this quick and easy recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 lb Flank steak
- 2 tbsp Coconut aminos
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Avocado oil
- 4 pieces Grain-free tortillas (e.g., almond flour tortillas)
- 1 cup Dairy-free cheese (e.g., cashew or almond-based cheese shreds)
- 1 medium Bell pepper, thinly sliced
- 0.5 medium Onion, thinly sliced
- 0.5 cup Guacamole
- 0.5 cup Salsa
- 2 tbsp Fresh cilantro, chopped (optional)
Instructions
In a small bowl, mix the coconut aminos, garlic powder, onion powder, smoked paprika, salt, and black pepper to create a marinade.
Place the flank steak in a shallow dish or resealable plastic bag and pour the marinade over it. Let it marinate for at least 15 minutes or up to 1 hour for deeper flavor.
Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Remove the steak from the marinade and cook for 4-5 minutes per side, or until it reaches your desired doneness.
Transfer the steak to a cutting board, cover with foil, and let it rest for 5-7 minutes. Then, thinly slice the steak against the grain.
In the same skillet, heat the remaining 1 tablespoon of avocado oil over medium heat. Add the sliced bell pepper and onion, and sauté for 5-6 minutes until softened. Remove from heat and set aside.
Warm a grain-free tortilla in a clean skillet over medium heat. Sprinkle 1/4 cup of dairy-free cheese over half the tortilla. Layer with sliced steak, sautéed bell peppers, and onions.
Fold the tortilla in half and press gently to seal. Cook for 1-2 minutes on each side, or until the cheese has melted and the tortilla is golden brown. Remove from the skillet and set aside.
Repeat the process with the remaining tortillas and filling ingredients.
Cut each quesadilla into halves or quarters and garnish with fresh cilantro, if desired. Serve hot with guacamole and salsa on the side.
Nutrition Facts
Calories |
1271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 105% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 2888 mg | 126% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 13.5 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 197 mg | 15% | |
| Iron | 9.8 mg | 55% | |
| Potassium | 1578 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
