Paleo Steak Quesadilla

Satisfy your cravings with this flavorful and wholesome Paleo Steak Quesadilla, a grain-free spin on a classic favorite! Juicy, perfectly seasoned flank steak is marinated with savory coconut aminos and smoked paprika, then paired with sautéed bell peppers and onions for a vibrant filling. Nestled in grain-free tortillas and melted dairy-free cheese, this quesadilla offers a delectable fusion of smoky, cheesy goodness without compromising on a paleo-friendly lifestyle. Quick to prepare in just 35 minutes, this recipe is perfect for a weeknight dinner or a satisfying lunch. Serve with creamy guacamole, zesty salsa, and a sprinkle of fresh cilantro for the ultimate paleo-approved comfort food!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

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)

Directions

Step 1

In a small bowl, mix the coconut aminos, garlic powder, onion powder, smoked paprika, salt, and black pepper to create a marinade.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Repeat the process with the remaining tortillas and filling ingredients.

Step 9

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

Serving size	(1226.6g)

Amount per serving	% Daily Value*
Calories	2621.4

Total Fat 176.0g	0%
Saturated Fat 38.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 412.8mg	0%
Sodium 6150.6mg	0%
Total Carbohydrate 93.1g	0%
Dietary Fiber 23.5g	0%
Total Sugars 22.8g
Protein 164.9g	0%

Vitamin D 18.1IU	0%
Calcium 357.3mg	0%
Iron 18.2mg	0%
Potassium 3097.7mg	0%

*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.

Source of Calories

Fat: 60.6%

Protein: 25.2%

Carbs: 14.2%