YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Pan-seared flank steak marinated in lime and garlic, folded into a crisp whole wheat tortilla with melted cheese and creamy, vibrant guacamole.
INGREDIENTS
5 oz Flank steak
0.5 whole Whole wheat tortilla
0.5 oz Monterey Jack cheese
0.25 whole Avocado
0 tsp Extra virgin olive oil
1 tbsp Lime juice
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
1 tbsp Red onion
PREPARATION
Mince the garlic and finely chop the red onion and cilantro.
Season the flank steak evenly with sea salt, black pepper, minced garlic, and half of the lime juice.
Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat and sear the steak for 4-5 minutes per side for medium-rare.
Remove the steak from the skillet and let it rest on a cutting board for at least 5 minutes before slicing thinly against the grain.
In a small bowl, mash the avocado with the remaining lime juice, chopped red onion, and fresh cilantro until smooth and creamy.
Wipe the skillet clean and place the whole wheat tortilla inside over medium heat, sprinkling the Monterey Jack cheese over one half of the tortilla.
Layer the sliced steak over the cheese, fold the tortilla in half, and cook for 2 minutes per side until the cheese is melted and the exterior is golden and crisp.
Slice the quesadilla into three wedges and serve immediately with the fresh guacamole on the side.