YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Sizzling flank steak strips seared with aromatic spices and folded into a crisp sprouted grain tortilla with melted sharp cheddar and creamy hand-mashed guacamole.
INGREDIENTS
5 oz Flank steak
0.25 tsp Olive oil
0.5 tsp Ground cumin
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 large Sprouted grain tortilla
0.25 oz Sharp cheddar cheese
0.13 whole Avocado
1 tbsp Fresh cilantro
1 tsp Lime juice
1 tbsp Red onion
PREPARATION
Season the flank steak evenly on both sides with ground 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 3 to 4 minutes per side until a deep brown crust forms, then transfer to a cutting board to rest for 5 minutes.
Slice the rested steak against the grain into very thin strips.
In a small bowl, mash the avocado with lime juice, finely minced red onion, and chopped cilantro until the guacamole is smooth and creamy.
Wipe out the skillet and place the sprouted grain tortilla inside over medium heat; sprinkle the sharp cheddar cheese over one half of the tortilla.
Arrange the steak strips over the cheese, fold the tortilla in half, and cook for 2 minutes per side until the exterior is golden and crisp.
Slice the quesadilla into three wedges and serve immediately with the fresh guacamole on the side.