YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Tender flank steak seared with smoky spices and folded into a crisp sprouted grain tortilla with melted grass-fed cheddar and creamy, zesty guacamole.
INGREDIENTS
4 oz flank steak
0.5 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp ground cumin
0.25 tsp garlic powder
1 medium sprouted grain tortilla
0.5 oz grass-fed cheddar cheese
2 tbsp diced red onion
2 tbsp diced bell pepper
0.13 whole avocado
1 tsp lime juice
1 tbsp chopped fresh cilantro
PREPARATION
Season the flank steak on both sides with sea salt, black pepper, ground cumin, and garlic powder.
Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the steak for 4-5 minutes per side until a deep brown crust forms, then remove and let rest for 5 minutes before thinly slicing against the grain.
In the same skillet, briefly sauté the red onion and bell pepper until just softened.
Wipe the skillet clean and place the sprouted grain tortilla inside, layering one half with grass-fed cheddar, sliced steak, and sautéed vegetables.
Fold the tortilla and cook for 2 minutes per side until the exterior is golden and the cheese is fully melted.
Mash the avocado with lime juice and fresh cilantro in a small bowl to create a zesty guacamole for serving alongside the sliced quesadilla.