YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Flank steak seared to a tender char and folded into a crisp tortilla with melted grass-fed cheddar and creamy, lime-infused guacamole.
INGREDIENTS
5 oz Flank steak
0.5 medium Whole wheat tortilla
0.25 oz Grass-fed cheddar cheese
0.13 whole Avocado
0 tsp Extra virgin olive oil
0.5 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Red onion
1 tbsp Fresh cilantro
1 tsp Lime juice
PREPARATION
Pat the flank steak dry and season both sides evenly with chili powder, cumin, garlic powder, sea salt, and black pepper.
Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.
Add the steak to the skillet and sear for 3-4 minutes per side until a deep brown crust forms and the internal temperature reaches 135°F for medium-rare.
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
While the steak rests, mash the avocado in a small bowl with the lime juice, finely diced red onion, and chopped cilantro to create the guacamole.
Wipe out the skillet and place the tortilla inside over medium heat, sprinkling the shredded cheddar over one half.
Layer the sliced steak over the cheese, fold the tortilla in half, and cook for 2 minutes per side until the exterior is golden and the cheese is melted.
Slice the quesadilla into three wedges and serve immediately with the fresh guacamole on the side.