YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Seared flank steak strips and melted sharp cheddar folded into a toasted sprouted grain tortilla, served with a bright and creamy lime-infused guacamole.
INGREDIENTS
4.5 oz Flank steak
1 medium Sprouted grain tortilla
0.75 oz White cheddar cheese
0.25 whole Avocado
1 tsp Lime juice
0.5 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Cumin
1 tbsp Red onion
1 tbsp Fresh cilantro
PREPARATION
Pat the flank steak dry and season both sides evenly with sea salt, black pepper, garlic powder, and cumin.
Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the steak for approximately 3 to 4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
While the steak rests, mash the avocado in a small bowl with lime juice, finely diced red onion, and chopped cilantro to create the guacamole.
Thinly slice the rested steak against the grain into bite-sized strips.
Wipe out the skillet and place the tortilla inside over medium heat; sprinkle half the cheese on one side, layer the steak strips on top, and finish with the remaining cheese.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden and the cheese has completely melted.
Slice the quesadilla into three wedges and serve immediately with the fresh guacamole on the side.