Ingredients
Steak Marinade
- 2 Tablespoons orange juice
- 1/2 teaspoon lime zest
- 2 Tablespoons lime juice
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoons avocado or olive oil
- 1 1/2 Tablespoons apple cider vinegar
- 1 Tablespoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
Main Ingredients
- 1 pound flank steak
- 1/2 Tablespoon avocado oil
- 8 large almond flour tortillas (or tortillas of choice, 12 smaller tortillas)
- 3-4 cups shredded cheddar cheese
- 1 cup cooked black beans (drained)
Dipping Sauce
- 2 Tablespoons light mayo
- 2 Tablespoons plain Greek yogurt
- 1/2 Tablespoon olive oil
- 1/2 teaspoon lime zest
- 1 Tablespoon lime juice
- 1/2 Tablespoon minced garlic
- 1/2 Tablespoon Dijon mustard
- 1 teaspoon honey
- 1 Tablespoon jalapeño (finely minced)
- 2 Tablespoons fresh cilantro (finely chopped)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- More cilantro for topping
Instructions
- Marinate Steak: Whisk together the orange juice, lime zest, lime juice, Worcestershire sauce, avocado or olive oil, apple cider vinegar, minced garlic, salt, pepper, dried oregano, cumin, and smoked paprika to create the marinade. Add the flank steak and coat thoroughly. Set aside while prepping other ingredients or marinate overnight for deeper flavor.
- Sear Steak: Heat a large cast iron skillet over medium-high heat with 1/2 tablespoon avocado oil. Once hot, add the steak and sear for 7-8 minutes on each side. During the last 1-2 minutes, spoon some of the marinade over the steak to caramelize. Remove the steak from heat and let it rest for a few minutes on a cutting board.
- Chop Steak: Allow the pan to cool slightly, then chop the rested steak into small, bite-sized pieces suitable for quesadilla filling.
- Prepare Tortillas and Cheese: Lay the tortillas flat on a clean surface and evenly cover each with shredded cheddar cheese.
- Divide Fillings: Distribute the chopped steak and drained black beans evenly over half of each tortilla on top of the cheese.
- Heat Skillet: Wipe out the skillet with a paper towel to remove residues and heat it again over medium-high heat.
- Warm Tortillas: Carefully place the filled tortillas onto the hot skillet. Once warmed, fold the top half over the fillings to create the quesadillas.
- Cook Quesadillas: Cook each quesadilla for 2-3 minutes per side, or until the tortillas achieve a light golden-brown color and the cheese inside fully melts.
- Blend Dipping Sauce: While the quesadillas cook, combine light mayo, Greek yogurt, olive oil, lime zest, lime juice, minced garlic, Dijon mustard, honey, finely minced jalapeño, chopped cilantro, salt, and pepper in a blender or bowl. Mix until smooth.
- Serve: Drizzle or serve the quesadillas with the dipping sauce and garnish with additional chopped cilantro as desired. Enjoy the warm, flavorful quesadillas immediately.
Notes
- For more intense flavor, marinate the steak overnight.
- Almond flour tortillas are a great low-carb option but you can substitute with regular or corn tortillas.
- The dipping sauce adds a refreshing creamy kick; adjust jalapeño for preferred spiciness.
- Allowing the steak to rest before chopping helps retain juices for a tender bite.
- Make sure the skillet is hot before searing to get a nice caramelized crust on the steak.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Carb
