YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Pan-seared flank steak and melted cheddar folded into a crisp whole grain tortilla, served with a scoop of buttery guacamole.
INGREDIENTS
4.5 oz flank steak
0.5 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp ground cumin
0.5 whole whole grain tortilla
0.25 oz sharp cheddar cheese
0.25 cup red onion
0.25 cup green bell pepper
0.13 whole avocado
1 tsp lime juice
1 tsp fresh cilantro
PREPARATION
Season the flank steak evenly with sea salt, black pepper, and ground cumin on both sides.
Heat olive oil in a heavy cast-iron skillet over medium-high heat until shimmering.
Sear the steak for 3-4 minutes per side for a medium-rare finish, then remove from the pan and let it rest for 5 minutes.
Thinly slice the rested steak against the grain into bite-sized strips.
In the same skillet, sauté the diced red onion and green bell pepper for 3 minutes until tender-crisp.
Place the tortilla in a clean skillet over medium heat, sprinkle the cheddar cheese over one half, and top with the steak and sautéed vegetables.
Fold the tortilla in half and cook for 2 minutes per side until the cheese is melted and the exterior is golden brown.
In a small bowl, mash the avocado with lime juice and cilantro until smooth, then serve alongside the sliced quesadilla.