YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Seared flank steak seasoned with smoky cumin and chili, tucked into a crisp sprouted tortilla with melted grass-fed cheese and served with creamy lime-infused guacamole.
INGREDIENTS
4.5 oz flank steak
0.5 large sprouted grain tortilla
0.25 oz grass-fed monterey jack cheese
0.25 cup red bell pepper
0.25 cup red onion
0.13 whole avocado
0 tsp avocado oil
0.5 tsp ground cumin
0.5 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp lime juice
1 tbsp fresh cilantro
PREPARATION
Slice the flank steak into thin strips against the grain and season with cumin, chili powder, salt, and pepper.
Heat half the avocado oil in a cast-iron skillet over medium-high heat and sauté the sliced peppers and onions until tender-crisp.
Remove the veggies from the skillet, add the remaining oil, and sear the steak strips for 2-3 minutes until browned and caramelized.
Wipe the skillet clean, place the sprouted tortilla in the pan, and sprinkle one half with shredded cheese, steak, and sautéed veggies.
Fold the tortilla over and cook for 2 minutes per side until the cheese is melted and the exterior is golden and crisp.
In a small bowl, mash the avocado with lime juice and chopped cilantro to create a fresh guacamole.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole on the side.