YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Sizzling flank steak strips seared with lime and cumin, folded into a toasted tortilla with melted grass-fed cheddar and creamy hand-mashed guacamole.
INGREDIENTS
6.5 oz flank steak
1 tbsp lime juice
2 tsp extra virgin olive oil
0.25 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 medium whole wheat tortilla
0.5 oz grass-fed cheddar cheese
0.25 whole avocado
1 tbsp fresh cilantro
1 tbsp red onion
PREPARATION
Thinly slice the flank steak against the grain into bite-sized strips.
In a small bowl, toss the steak strips with lime juice, 1 teaspoon of olive oil, cumin, garlic powder, sea salt, and black pepper.
Heat a cast-iron skillet over medium-high heat with the remaining teaspoon of olive oil and sear the steak until browned and tender, about 4-5 minutes.
Remove the steak from the pan and wipe the skillet clean with a paper towel.
Place the tortilla in the skillet, sprinkle the cheddar cheese over one half, and top with the cooked steak strips.
Fold the tortilla over the filling and cook for 2 minutes per side until the exterior is golden and the cheese is completely melted.
While the quesadilla cooks, mash the avocado in a small bowl with the finely chopped red onion and cilantro to make the guacamole.
Slice the quesadilla into three wedges and serve immediately with the fresh guacamole on the side.