YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Pan-seared flank steak marinated in lime and spices, folded into a warm tortilla with melted grass-fed cheddar and served with creamy, zesty guacamole.
INGREDIENTS
4 oz Flank steak
1 medium Almond flour tortilla
0.5 oz Grass-fed cheddar cheese
0.25 whole Avocado
0.5 tsp Extra virgin olive oil
1 tbsp Fresh lime juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Cumin
0.25 tsp Garlic powder
1 tbsp Red onion
1 tbsp Fresh cilantro
PREPARATION
In a small bowl, whisk together half of the lime juice, cumin, garlic powder, sea salt, and black pepper.
Rub the spice mixture onto the flank steak and let it marinate for at least 10 minutes.
In another bowl, mash the avocado with the remaining lime juice, finely minced red onion, and chopped cilantro to create the guacamole.
Heat the olive oil in a cast-iron skillet over medium-high heat and sear the steak for 3-4 minutes per side until medium-rare.
Remove the steak from the pan, let it rest for 5 minutes, then thinly slice against the grain.
Wipe the skillet clean and place the tortilla in the pan over medium heat.
Sprinkle the shredded cheddar cheese over one half of the tortilla and top with the sliced steak.
Fold the tortilla in half and cook for 1-2 minutes per side until the cheese is melted and the exterior is golden brown.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole.