YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadilla with Guacamole
Sizzling flank steak grilled with citrus and spices, folded into a crisp tortilla with melted cheese and served with creamy hand-mashed guacamole.
INGREDIENTS
4.5 oz flank steak
0.25 tsp olive oil
0.25 tsp cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 medium whole wheat tortilla
0.5 oz shredded Monterey Jack cheese
0.13 whole avocado
1 tsp lime juice
1 tbsp fresh cilantro
PREPARATION
Pat the flank steak dry with a paper towel and season both sides evenly with cumin, garlic powder, sea salt, and black pepper.
Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.
Place the steak in the skillet and sear for 3 to 4 minutes per side for medium-rare, or until your preferred level of doneness is reached.
Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes before slicing thinly against the grain.
While the steak rests, mash the avocado in a small bowl with lime juice and chopped cilantro until the texture is smooth and creamy.
Wipe the skillet clean and return to medium heat; place the tortilla in the pan and sprinkle half of the cheese over one half of the tortilla.
Layer the sliced steak over the cheese, top with the remaining cheese, and fold the tortilla over to close.
Cook for 2 minutes per side until the tortilla is golden and crisp and the cheese is fully melted.
Slice the quesadilla into three triangles and serve immediately with the fresh guacamole on the side.