YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Sautéed strips of marinated flank steak and melted Monterey Jack cheese folded into a toasted tortilla, served with a creamy and bright house-made guacamole.
INGREDIENTS
5 oz Flank steak
0.25 tsp Avocado oil
0.5 tsp Cumin
0.5 tsp Garlic powder
0.5 tsp Chili powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 medium Whole wheat tortilla
0.5 oz Shredded Monterey Jack cheese
0.13 whole Avocado
2 tsp Lime juice
1 tbsp Red onion
1 tbsp Cilantro
PREPARATION
Thinly slice the flank steak against the grain into bite-sized strips.
In a small bowl, whisk together the cumin, garlic powder, chili powder, sea salt, black pepper, and 1 teaspoon of lime juice.
Toss the steak strips in the spice mixture until evenly coated.
Heat the avocado oil in a cast-iron skillet over medium-high heat. Add the steak and sear for 3-4 minutes until browned and cooked through, then remove from the pan.
Prepare the guacamole by mashing the avocado in a small bowl with the remaining lime juice, finely diced red onion, and chopped cilantro.
Wipe the skillet clean and return to medium heat. Place the tortilla in the pan and sprinkle the cheese over one half.
Top the cheese with the cooked steak strips and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is completely melted.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole on the side.