YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Tender flank steak seared to a charred finish and folded into a crisp tortilla with melted grass-fed cheese and creamy, lime-infused guacamole.
INGREDIENTS
4.5 oz Flank steak
0 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Cumin
0.25 tsp Garlic powder
0.75 medium Whole wheat tortilla
0.5 oz Grass-fed cheddar cheese
0.25 cup Red bell pepper
0.25 cup Red onion
0.13 whole Avocado
1 tsp Lime juice
1 tsp Fresh cilantro
PREPARATION
Season the flank steak evenly on both sides with the sea salt, black pepper, cumin, and garlic powder.
Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the steak for 3-4 minutes per side until a dark, charred crust forms, then remove and let rest for 5 minutes before slicing thinly against the grain.
While the steak rests, sauté the sliced red bell pepper and red onion in the same skillet until softened and slightly caramelized.
In a small bowl, mash the avocado with lime juice and fresh cilantro until the guacamole is smooth and creamy.
Wipe out the skillet and place the tortilla inside, layering half of the cheese, the steak slices, the sautéed vegetables, and the remaining cheese 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.
Slice the quesadilla into three wedges and serve immediately with the fresh guacamole on the side.