Whole30 Steak Quesadilla

Elevate your steak night with this irresistible Whole30 Steak Quesadilla, a grain-free twist on a Tex-Mex favorite! Juicy, perfectly seasoned flank steak is paired with sautéed bell peppers and onions, creamy coconut herb sauce, and fluffy cauliflower rice, all tucked into golden almond flour tortillas that are 100% Whole30-compliant. This recipe is brimming with fresh, wholesome ingredients like mashed avocado and zesty lime, creating a flavorful, nutrient-packed meal that's both gluten-free and dairy-free. Ready in just 45 minutes, this healthy quesadilla is perfect for an easy weeknight dinner or a satisfying lunch. Serve it with extra coconut cream sauce and guacamole for dipping, and enjoy a guilt-free indulgence that doesn’t compromise on flavor or texture.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 2

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

Directions

Step 1

Trim any excess fat from the flank steak and season it generously with garlic powder, chili powder, salt, and black pepper on both sides.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Mash the avocado in a separate bowl until smooth to create a simple guacamole. Set aside.

Step 6

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.

Step 7

Fold the tortilla in half to form a quesadilla shape. Repeat with the remaining tortillas and filling ingredients.

Step 8

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.

Step 9

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

Serving size	(984.0g)

Amount per serving	% Daily Value*
Calories	2040.9

Total Fat 142.8g	0%
Saturated Fat 32.9g	0%
Polyunsaturated Fat 5.1g
Cholesterol 206.4mg	0%
Sodium 4127.9mg	0%
Total Carbohydrate 114.1g	0%
Dietary Fiber 32.9g	0%
Total Sugars 45.2g
Protein 95.7g	0%

Vitamin D 9.1IU	0%
Calcium 342.3mg	0%
Iron 13.5mg	0%
Potassium 2791.2mg	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: 60.5%

Protein: 18.0%

Carbs: 21.5%