YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Tender flank steak seared with smoky spices and folded into a crisp whole wheat tortilla with melted cheese and creamy, hand-mashed guacamole.
INGREDIENTS
5 oz flank steak
1 medium whole wheat tortilla
1 oz part-skim mozzarella cheese
0.13 whole avocado
0.5 tsp olive oil
0.25 tsp ground cumin
0.25 tsp chili powder
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp lime juice
1 tbsp fresh cilantro
PREPARATION
Pat the flank steak dry and season both sides evenly with the ground cumin, chili powder, garlic powder, sea salt, and black pepper.
Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering, then sear the steak for 3 to 4 minutes per side for medium-rare.
Transfer the steak to a cutting board and let it rest for 5 minutes before thinly slicing against the grain into bite-sized strips.
In a small bowl, mash the avocado with the lime juice and a pinch of salt until smooth and creamy.
Wipe out the skillet and place the tortilla inside, sprinkling half of the mozzarella cheese over one half of the tortilla.
Layer the sliced steak over the cheese, top with the remaining cheese, and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.
Slice the quesadilla into three wedges and serve immediately with the fresh guacamole and a sprinkle of cilantro.