Whole30 Steak Quesadilla
Indulge in the smoky, savory flavors of this Whole30 Steak Quesadilla, a wholesome twist on a classic favorite that’s both gluten-free and dairy-free! Tenderly seasoned flank steak, packed with rich flavors of garlic and chili powder, is seared to perfection and layered with sautéed bell peppers, onions, and cauliflower rice inside soft almond flour tortillas. A creamy cilantro-coconut sauce and fresh mashed avocado add a luxurious, tangy finish to every bite. Perfect for a satisfying lunch or dinner, each quesadilla is crisped to golden perfection in the skillet and served warm with extra dipping sauce for a burst of flavor. Quick to prep and full of vibrant, nutrient-rich ingredients, this Whole30-compliant recipe is an irresistible choice for anyone seeking a healthy, hearty, and delicious meal.
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Recipe Information
Ingredients
- 8 ounces Flank steak
- 2 tablespoons Avocado oil
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 pieces Almond flour tortillas (Whole30-compliant)
- 1 cup Cauliflower rice
- 1 small Red bell pepper
- 0.5 medium Yellow onion
- 0.25 cup Coconut cream
- 0.25 cup Fresh cilantro
- 1 tablespoon Lime juice
- 1 large Avocado
Instructions
Trim any excess fat from the flank steak and season it generously with garlic powder, chili powder, salt, and black pepper on both sides.
Heat 1 tablespoon of avocado oil in a skillet over medium-high heat. Add the steak and sear for 4-5 minutes per side for medium-rare, or longer if desired. Remove the steak from the skillet and let it rest for 5 minutes before slicing it thinly against the grain.
While the steak rests, dice the red bell pepper and yellow onion into small pieces. Heat the remaining tablespoon of avocado oil in the same skillet over medium heat. Add the diced peppers and onions, and sauté for 5-7 minutes until softened. Remove from the skillet and set aside.
In a small bowl, combine the coconut cream, lime juice, and chopped fresh cilantro to create a creamy herb sauce. Adjust seasoning with a pinch of salt if desired.
Mash the avocado in a separate bowl until smooth to create a simple guacamole. Set aside.
Spread one almond flour tortilla on a clean work surface. Add a layer of cauliflower rice (about 2 tablespoons) to half of the tortilla, followed by sautéed bell peppers and onions, sliced steak, and a dollop of the coconut cream sauce.
Fold the tortilla in half to form a quesadilla shape. Repeat with the remaining tortillas and filling ingredients.
Carefully place the prepared quesadillas back into the skillet over medium heat. Cook each side for 2-3 minutes until the tortilla is golden and slightly crispy.
Remove the quesadillas from the skillet and cut in half. Serve warm with the mashed avocado and any remaining coconut cream sauce on the side for dipping.
Nutrition Facts
Calories |
964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1816 mg | 79% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 22.9 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 182 mg | 14% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1555 mg | 33% | |
*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.
