YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Flank steak seared to a smoky char and folded into a crisp whole grain tortilla with melted grass-fed cheddar and creamy hand-mashed guacamole.
INGREDIENTS
4.5 oz Flank steak
1 medium Whole grain tortilla
0.5 oz Grass-fed cheddar cheese
0.13 whole Avocado
1 tsp Lime juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Cumin
0 tsp Avocado oil
1 tbsp Fresh cilantro
1 tbsp Red onion
PREPARATION
Season the flank steak with sea salt, black pepper, garlic powder, and cumin on both sides.
Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the steak for 3-4 minutes per side for medium-rare, then let it rest for 5 minutes before thinly slicing against the grain.
In a small bowl, mash the avocado with lime juice, diced red onion, and chopped cilantro to create a fresh guacamole.
Place the tortilla in the skillet, sprinkle cheese on one half, add the sliced steak, and fold the tortilla over.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is perfectly melted.
Slice the quesadilla into wedges and serve immediately with the creamy guacamole on the side.