YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Tender flank steak seared with smoky spices and folded into a crisp almond flour tortilla with melted grass-fed cheese and creamy, hand-mashed guacamole.
INGREDIENTS
3 oz flank steak
0.25 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp cumin
0.5 tsp garlic powder
0.5 medium almond flour tortilla
0.25 oz monterey jack cheese
0.13 whole avocado
1 tsp lime juice
1 tbsp cilantro
1 tbsp red onion
PREPARATION
Pat the flank steak dry with a paper towel and season both sides evenly with sea salt, black pepper, cumin, and garlic powder.
Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.
Place the steak in the skillet and sear for 4-5 minutes per side for medium-rare, then remove from the pan and let rest for 5 minutes before slicing against the grain into thin strips.
While the steak rests, mash the avocado in a small bowl with lime juice, minced red onion, and chopped cilantro to create the guacamole.
Wipe out the skillet and place the almond flour tortilla in the pan over medium heat.
Sprinkle the cheese over one half of the tortilla, top with the sliced steak, and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.
Serve the hot quesadilla immediately with the fresh guacamole on the side.