YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Pan-seared flank steak strips and melted sharp cheddar folded into a toasted tortilla, served with a dollop of zesty, creamy guacamole.
INGREDIENTS
5 oz Flank steak
0.25 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.5 medium Whole wheat tortilla
0.25 oz Sharp cheddar cheese
0.13 whole Avocado
1 tsp Lime juice
1 tbsp Red onion
1 tbsp Fresh cilantro
PREPARATION
Pat the flank steak dry and season both sides evenly with sea salt, black pepper, ground cumin, and garlic powder.
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Sear the steak for 3 to 4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
While the steak rests, mash the avocado in a small bowl with lime juice, minced red onion, and cilantro until smooth and creamy.
Thinly slice the rested steak against the grain into bite-sized strips.
Wipe out the skillet and place the tortilla inside over medium heat, sprinkling half of the cheese over one side.
Layer the steak strips 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 wedges and serve immediately with the fresh guacamole on the side.