YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Sizzling flank steak seared with aromatic spices and folded into a toasted tortilla with melted cheese and creamy, hand-mashed guacamole.
INGREDIENTS
5 oz Flank steak
1 tbsp Lime juice
0.5 tsp Ground cumin
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Extra virgin olive oil
0.5 medium Whole wheat tortilla
0.5 oz Monterey Jack cheese
0.25 whole Avocado
1 tbsp Fresh cilantro
PREPARATION
Rub the flank steak evenly with lime juice, cumin, garlic powder, sea salt, and black pepper.
Heat the olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
Sear the steak for 4-5 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
Thinly slice the rested steak against the natural grain into bite-sized strips.
Wipe the skillet clean and place the tortilla in the pan over medium heat.
Layer half of the cheese on one half of the tortilla, top with the sliced steak, and sprinkle with the remaining cheese.
Fold the tortilla over the filling and cook for 2 minutes per side until the exterior is golden and the cheese is fully melted.
While the quesadilla toasts, mash the avocado in a small bowl with the fresh cilantro and a tiny pinch of salt.
Slice the quesadilla into three wedges and serve immediately alongside the fresh guacamole.