YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Sautéed strips of marinated flank steak and crisp peppers folded into a toasted sprouted grain tortilla with melted grass-fed cheddar and creamy guacamole.
INGREDIENTS
6 oz Flank steak
0.5 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Ground cumin
0.25 cup Bell peppers
2 tbsp Red onion
0.5 medium Sprouted grain tortilla
0.25 oz Grass-fed cheddar cheese
0.13 whole Avocado
1 tsp Lime juice
PREPARATION
Slice the flank steak into thin strips against the grain and season with sea salt, black pepper, garlic powder, and ground cumin.
Heat the avocado oil in a cast-iron skillet over medium-high heat.
Add the steak strips, sliced bell peppers, and red onion to the skillet, searing until the steak is browned and the vegetables are tender-crisp.
In a small bowl, mash the avocado with lime juice and a pinch of salt to create a quick guacamole.
Wipe out the skillet and place the sprouted grain tortilla in the pan over medium heat.
Sprinkle the shredded grass-fed cheddar over half of the tortilla, then top with the steak and pepper mixture.
Fold the tortilla in half and cook for 2 minutes per side until the cheese is melted and the exterior is golden and toasted.
Slice into wedges and serve immediately with the fresh guacamole on the side.