YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Pan-seared flank steak and melted cheddar folded into a toasted almond flour tortilla, served with a scoop of creamy, citrus-infused guacamole.
INGREDIENTS
4.5 oz Flank steak
0.5 medium Almond flour tortilla
0.75 oz Grass-fed cheddar cheese
0.25 whole Avocado
1 tsp Lime juice
1 tbsp Red onion
1 tbsp Fresh cilantro
0 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Cumin
0.25 tsp Garlic powder
PREPARATION
Season the flank steak evenly on both sides with sea salt, black pepper, cumin, and garlic powder.
Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the steak for 3-4 minutes per side for medium-rare, then remove from the pan and let it rest on a cutting board for 5 minutes.
While the meat rests, mash the avocado in a small bowl with lime juice, finely diced red onion, 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 almond flour tortilla in the pan over medium heat.
Sprinkle half of the shredded cheddar on one half of the tortilla, layer the sliced steak on top, and finish with the remaining cheese.
Fold the tortilla over the filling and cook for 2 minutes per side until the cheese is melted and the exterior is toasted and golden.
Slice the quesadilla into three wedges and serve immediately with the fresh guacamole on the side.