YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Pan-seared flank steak marinated in citrus and spices, folded into a toasted tortilla with melted grass-fed cheddar and served with creamy, hand-mashed guacamole.
INGREDIENTS
5 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
0.5 tsp Avocado oil
0.5 large Sprouted grain tortilla
0.5 oz Grass-fed cheddar cheese
0.13 whole Avocado
1 tbsp Red onion
1 tbsp Fresh cilantro
PREPARATION
Whisk the lime juice, cumin, garlic powder, sea salt, and black pepper in a small bowl, then coat the steak thoroughly and marinate for 15 minutes.
Heat the avocado oil in a cast-iron skillet over medium-high heat and sear the steak for 3-4 minutes per side until medium-rare.
Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before thinly slicing against the grain.
Mash the avocado with finely diced red onion and chopped cilantro in a small bowl to create a fresh guacamole.
Wipe the skillet clean, place the tortilla inside, and sprinkle the shredded cheddar cheese over one half.
Layer the sliced steak over the cheese, fold the tortilla in half, and toast for 2 minutes per side until the cheese is melted and the exterior is golden.
Slice the quesadilla into wedges and serve immediately with the prepared guacamole on the side.