YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Pan-seared flank steak and melted Monterey Jack folded into charred corn tortillas, served with a scoop of creamy, lime-infused guacamole.
INGREDIENTS
5 oz Flank steak
0.5 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Ground cumin
0.25 tsp Garlic powder
2 medium Corn tortillas
0.5 oz Monterey Jack cheese
0.13 whole Avocado
1 tsp Lime juice
1 tbsp Red onion
1 tbsp Fresh cilantro
PREPARATION
Season the flank steak evenly on both sides with sea salt, black pepper, cumin, and garlic powder.
Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.
Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
While the meat rests, mash the avocado in a small bowl with lime juice, minced red onion, and chopped cilantro to create the guacamole.
Thinly slice the rested steak against the grain into bite-sized strips.
Wipe the skillet clean and place the corn tortillas in the pan over medium heat.
Distribute the shredded cheese and steak strips onto one half of each tortilla, then fold the other half over to close.
Cook for 1-2 minutes per side until the tortillas are golden-brown and the cheese has fully melted.
Slice each quesadilla into wedges and serve immediately with the fresh guacamole.