YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Seared flank steak strips and melted grass-fed cheddar tucked into a toasted tortilla, served with a creamy, lime-infused guacamole for a vibrant finish.
INGREDIENTS
4 oz flank steak
0.5 medium whole wheat tortilla
0.25 oz grass-fed cheddar cheese
0.13 whole avocado
0 tsp avocado oil
0.25 cup red bell pepper
0.25 cup red onion
1 tsp lime juice
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp cumin
PREPARATION
Thinly slice the flank steak against the grain into bite-sized strips and season with sea salt, black pepper, garlic powder, and cumin.
Thinly slice the red bell pepper and red onion.
Heat half of the avocado oil in a cast-iron skillet over medium-high heat and sauté the peppers and onions until tender-crisp, then remove from the pan.
Add the remaining oil to the same skillet and sear the steak strips for 2-3 minutes per side until browned and cooked to your preference.
In a small bowl, mash the avocado with lime juice and a pinch of salt to create a quick guacamole.
Wipe the skillet clean and place the tortilla in the pan over medium heat.
Layer the shredded cheddar, steak, and sautéed vegetables on one half of the tortilla, then fold it over.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is completely melted.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole.