YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Sizzling flank steak and melted grass-fed cheese folded into toasted corn tortillas, served with a scoop of creamy lime-infused guacamole.
INGREDIENTS
6 oz flank steak
1 small corn tortillas
0.5 oz Monterrey Jack cheese
0.25 whole avocado
0.25 cup bell pepper
0.25 cup red onion
0 tsp avocado oil
1 tbsp lime juice
1 tbsp fresh cilantro
0.25 tsp cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Season the flank steak evenly with cumin, garlic powder, sea salt, and black pepper.
Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the steak for 4-5 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
In the same skillet, sauté the sliced bell peppers and red onions until they are tender and slightly charred.
Thinly slice the rested steak against the grain into bite-sized strips.
Place the corn tortillas in the skillet, topping one half of each with shredded cheese, steak strips, and sautéed vegetables.
Fold the tortillas in half and cook for 1-2 minutes per side until the cheese is melted and the tortillas are golden and crisp.
In a small bowl, mash the avocado with lime juice and chopped cilantro to create a fresh guacamole to serve alongside the quesadillas.