YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Seared flank steak strips and melted grass-fed cheddar folded into a toasted tortilla, served with creamy, zesty guacamole for a satisfying crunch.
INGREDIENTS
5 oz Flank steak
0.5 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Cumin
1 medium Whole wheat tortilla
0.5 oz Grass-fed cheddar cheese
0.13 whole Avocado
1 tsp Lime juice
1 tbsp Red onion
1 tbsp Fresh cilantro
PREPARATION
Season the flank steak evenly on both sides with sea salt, black pepper, garlic powder, and cumin.
Heat the olive oil in a cast-iron skillet over medium-high heat.
Place the steak in the skillet and sear for approximately 3-4 minutes per side for medium-rare, then remove from heat.
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing into thin strips against the grain.
While the meat rests, prepare the guacamole by mashing the avocado in a small bowl with lime juice, finely diced red onion, and chopped cilantro.
Wipe the skillet clean and return it to medium heat, then place the tortilla in the pan.
Sprinkle half of the cheddar cheese over one half of the tortilla, layer on the steak strips, and top with the remaining cheese.
Fold the tortilla over the filling and cook for 2 minutes per side until the cheese is melted and the tortilla is golden and crisp.
Slice the quesadilla into three triangles and serve immediately with the fresh guacamole.