YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Sizzling flank steak strips seared with aromatic spices are folded into a toasted tortilla with melted cheese and creamy, citrus-bright guacamole.
INGREDIENTS
5 oz Flank steak
1 medium Sprouted grain tortilla
0.5 oz Grass-fed cheddar cheese
0.25 whole Avocado
1 tbsp Lime juice
1 tbsp Fresh cilantro
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Avocado oil
PREPARATION
Season the flank steak evenly with ground cumin, garlic powder, sea salt, and black pepper on both sides.
Heat avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
Sear the steak for 3 to 4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
Slice the rested steak against the grain into very thin, bite-sized strips.
In a small bowl, mash the avocado with lime juice and fresh cilantro until smooth and creamy to create the guacamole.
Wipe the skillet clean and return it to medium heat, then place the tortilla inside.
Sprinkle the cheddar cheese over one half of the tortilla and top with the sliced steak strips.
Fold the tortilla in half and toast for 2 minutes per side until the exterior is golden brown and the cheese is fully melted.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole on the side.