YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Pan-seared flank steak and sautéed peppers tucked into a crisp almond flour tortilla with melted cheddar and creamy, lime-infused guacamole.
INGREDIENTS
4.4 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
0.25 cup Red bell pepper
0.25 cup Red onion
0.5 medium Almond flour tortilla
1 tbsp Shredded grass-fed cheddar cheese
0.13 whole Avocado
1 tsp Lime juice
1 tsp Fresh cilantro
PREPARATION
Season the flank steak evenly on both sides with sea salt, black pepper, ground cumin, and garlic powder.
Heat olive oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the steak for 4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
Add the sliced red onion and bell pepper to the same skillet and sauté until tender and slightly charred.
Thinly slice the rested steak against the grain into bite-sized strips.
Mash the avocado in a small bowl with lime juice and a pinch of salt until smooth.
Place the tortilla in a clean skillet over medium heat, sprinkle with cheese, and top one half with steak and peppers.
Fold the tortilla over and cook for 2 minutes per side until the cheese is melted and the shell is golden brown.
Serve the quesadilla sliced into wedges with the fresh guacamole and chopped cilantro.