YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Tender flank steak seared with aromatic spices and melted cheese inside a crisp sprouted grain tortilla, served with a dollop of creamy, lime-infused guacamole.
INGREDIENTS
4.5 oz flank steak
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp cumin
0.25 tsp garlic powder
0.25 tsp olive oil
0.25 cup bell pepper
2 tbsp red onion
1 medium sprouted grain tortilla
0.5 oz Monterey Jack cheese
0.25 whole avocado
1 tsp lime juice
1 tbsp fresh cilantro
2 tbsp plain Greek yogurt
PREPARATION
Rub the flank steak evenly with the sea salt, black pepper, cumin, and garlic powder.
Heat the olive oil in a cast-iron skillet over medium-high heat and sear the steak for 4-5 minutes per side until medium-rare.
Remove the steak from the skillet and let it rest on a cutting board for 5 minutes.
In the same skillet, sauté the sliced bell peppers and red onions for 3-4 minutes until they are softened and slightly charred.
Thinly slice the rested steak against the grain into bite-sized strips.
Place the sprouted grain tortilla in a clean skillet over medium heat, layering the Monterey Jack cheese, steak strips, and sautéed vegetables on one half.
Fold the tortilla over the filling and cook for 2 minutes per side until the exterior is golden-brown and the cheese is fully melted.
While the quesadilla cooks, mash the avocado with lime juice and chopped cilantro in a small bowl to create a fresh guacamole.
Slice the quesadilla into three wedges and serve immediately with the guacamole and a side of Greek yogurt for dipping.