YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Tender flank steak seared with aromatic spices and folded into a toasted tortilla with melted cheese and creamy, vibrant guacamole.
INGREDIENTS
4.5 oz Flank steak
1 medium Whole wheat tortilla
0.25 oz Monterey Jack cheese
0.13 whole Avocado
1 tbsp Lime juice
1 tbsp Fresh cilantro
0.25 cup Red bell pepper
0.25 cup Red onion
0.25 tsp Olive oil
0.25 tsp Garlic powder
0.25 tsp Cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Season the flank steak evenly with garlic powder, cumin, sea salt, and black pepper.
Heat olive 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 pan and let it rest for 5 minutes on a cutting board before slicing thinly against the grain.
In the same skillet, sauté the sliced red bell pepper and red onion for 3-5 minutes until they are softened and slightly charred.
Mash the avocado in a small bowl with lime juice and chopped cilantro until smooth to create a fresh guacamole.
Place the tortilla in a clean pan over medium heat, then sprinkle with Monterey Jack cheese, the sliced steak, and sautéed vegetables.
Fold the tortilla in half and cook for 2 minutes per side until the cheese is melted and the exterior is golden brown.
Slice the quesadilla into three wedges and serve immediately with the prepared guacamole on the side.