YOUR SOLIN GENERATED RECIPE
Carne Asada Steak Quesadillas with Guacamole
Seared flank steak and sautéed peppers folded into a crisp tortilla with melted cheddar and a dollop of creamy, zesty guacamole.
INGREDIENTS
5.5 oz Flank steak
1 medium Almond flour tortilla
0.5 oz Shredded cheddar cheese
0.25 whole Avocado
0.25 cup Sliced bell peppers
1 tbsp Lime juice
0.25 tsp Garlic powder
0.25 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Avocado oil
PREPARATION
Season the flank steak with half of the lime juice, garlic powder, ground cumin, sea salt, and black pepper.
Heat avocado oil in a cast-iron skillet over medium-high heat and sear the steak for 3 to 4 minutes per side until medium-rare.
Remove the steak from the pan and let it rest for 5 minutes before thinly slicing it against the grain.
In the same skillet, sauté the sliced bell peppers for 3 minutes until they are slightly softened and charred.
Wipe the skillet clean and place the almond flour tortilla inside over medium heat.
Sprinkle half of the shredded cheddar cheese on one side of the tortilla, then layer on the sliced steak and sautéed peppers.
Top with the remaining cheese and fold the tortilla in half to close the quesadilla.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.
Mash the avocado in a small bowl with the remaining lime juice and a pinch of salt to create the guacamole.
Slice the quesadilla into three wedges and serve immediately with the fresh guacamole on the side.