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Lunch: Budget-Friendly Grilled Flank Steak Quesadilla
Serve this quesadilla with a side salad lightly tossed in a low-fat cilantro vinaigrette.
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4 limes, zested and juiced (about 1/2 cup lime juice, 2 Tbsp lime zest)
2 tablespoons chopped cilantro
2 garlic cloves, minced
½ pound flank steak
½ teaspoon salt (optional)
½ teaspoon ground black pepper
1 large red bell pepper, seeded and sliced
Cooking Spray
½ cup reduced-fat shredded mozzarella cheese
8 Low-Carb High-Fiber tortillas (6 -7 inches in diameter)
Instructions
Prepare an indoor or outdoor grill.
Add lime zest, lime juice, cilantro, garlic and flank steak to a Ziploc bag or bowl. Let marinate in the refrigerator for 30 minutes.
Remove steak from marinade and discard remaining marinade. Season with salt (optional) and pepper on both sides and grill over medium-high heat for 5-7 minutes on each side. Set aside to rest.
While steak is grilling, coat the red bell pepper slices with cooking spray and grill on each side for 4-5 minutes. When done grilling, dice the pepper and set aside.
After meat has finished resting, thinly slice the meat against the grain, then chop to mince the meat. Stir the minced meat and peppers together.
Add the cheese to the meat mixture and stir to incorporate.
Heat a non-stick pan over medium heat. Add cooking spray and one tortilla. Top with ¼ of the meat mixture and then top with another tortilla.
Sauté the quesadilla for 2 minutes on each side.
Repeat the process for the remaining three quesadillas.
Recipe Cost: $10.09
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Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 230 kcal | ||
| Fat 9 g | ||
| Carbohydrate 25 g | ||
| Protein 26 g | ||
| Cholesterol 40 mg | ||
| Saturated Fat 2.5 g | ||
| Sodium 550 mg | ||
| Sugar 2 g | ||
| Fiber 15 g | ||
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