YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Pan-seared flank steak and sautéed peppers folded into a crisp sprouted grain tortilla, served with a dollop of creamy, lime-infused guacamole.
INGREDIENTS
5 oz Flank steak
0.5 tsp Extra virgin olive oil
0.25 cup Red bell pepper
0.25 cup White onion
0.5 medium Sprouted grain tortilla
0.5 tbsp Shredded Monterey Jack cheese
0.13 whole Avocado
1 tsp Lime juice
0.5 tsp Ground cumin
0.5 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
PREPARATION
Pat the flank steak dry and season both sides evenly with ground cumin, smoked paprika, sea salt, and black pepper.
Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the steak for 3 to 4 minutes per side for medium-rare, then remove from the pan and let it rest on a cutting board for 5 minutes.
In the same skillet, add the sliced bell peppers and onions, sautéing for 3 minutes until tender-crisp and slightly charred.
While the vegetables cook, mash the avocado in a small bowl with lime juice and chopped cilantro to create the guacamole.
Thinly slice the rested steak against the grain into bite-sized strips.
Wipe the skillet clean and place the tortilla inside; sprinkle with cheese, then layer the steak and sautéed vegetables on one half.
Fold the tortilla over and cook for 1 to 2 minutes per side until the exterior is golden brown and the cheese has melted.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole.