YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Tender flank steak seared with aromatic spices and folded into a crisp tortilla with melted cheese, served with a dollop of zesty, creamy guacamole.
INGREDIENTS
6 oz Flank steak
1 tbsp Lime juice
0.5 tsp Ground cumin
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Avocado oil
0.25 cup Red bell pepper
0.25 cup Red onion
0.5 medium Sprouted grain tortilla
0.25 oz Grass-fed cheddar cheese
0.13 whole Avocado
1 tbsp Fresh cilantro
PREPARATION
In a small bowl, whisk together the lime juice, ground cumin, garlic powder, sea salt, and black pepper to create a marinade.
Thinly slice the flank steak against the grain and toss with the marinade until the meat is well coated.
Heat half of the avocado oil in a cast-iron skillet over medium-high heat and sauté the red bell peppers and red onions until softened and slightly charred.
Remove the vegetables from the skillet, add the remaining oil, and sear the steak strips for 2-3 minutes until browned and juicy.
Place the tortilla in the skillet, sprinkle with cheddar cheese, add the steak and vegetables to one half, and fold over until the tortilla is golden and crisp.
Mash the avocado with chopped cilantro in a small bowl and serve the creamy guacamole alongside the sliced quesadilla.