YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Sizzling flank steak strips seared with lime and spices, folded into a crisp sprouted grain tortilla with melted Monterey Jack and creamy hand-mashed guacamole.
INGREDIENTS
5 oz Flank steak
0.5 tsp Olive oil
0.5 tsp Ground cumin
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 medium Sprouted grain tortilla
0.25 oz Monterey Jack cheese
0.25 whole Avocado
1 tsp Lime juice
1 tbsp Red onion
1 tbsp Fresh cilantro
2 tbsp Nonfat Greek yogurt
PREPARATION
Pat the flank steak dry with a paper towel and slice it into very thin strips against the grain.
In a small bowl, combine the cumin, garlic powder, sea salt, and black pepper, then toss the steak strips in the seasoning until evenly coated.
Heat the olive oil in a cast-iron skillet over medium-high heat. Add the steak and sear for 3-4 minutes until browned and slightly charred, then remove from the pan.
While the steak rests, mash the avocado in a small bowl with the lime juice, minced red onion, and chopped cilantro to create the guacamole.
Wipe the skillet clean and place the tortilla in the pan over medium heat. Sprinkle the Monterey Jack cheese over one half of the tortilla.
Add the cooked steak strips on top of the cheese and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese has fully melted.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole and a dollop of Greek yogurt on the side.