YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Pan-seared flank steak marinated in citrus and spices, folded into a toasted tortilla with melted cheese and served with a creamy, vibrant guacamole.
INGREDIENTS
6 oz Flank steak
1 tbsp Lime juice
0.5 tsp Cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Avocado oil
1 medium Whole wheat tortilla
0.25 oz Monterey Jack cheese
0.13 whole Avocado
1 tbsp Red onion
1 tbsp Fresh cilantro
PREPARATION
In a small bowl, whisk together the lime juice, cumin, garlic powder, sea salt, and black pepper.
Place the flank steak in a shallow dish and coat thoroughly with the marinade; let sit for 15 minutes.
Heat a cast-iron skillet over medium-high heat with the avocado oil until shimmering.
Sear the steak for 4-5 minutes per side until desired doneness is reached, then remove from the pan and let rest for 5 minutes.
While the steak rests, mash the avocado in a small bowl and stir in the finely diced red onion and chopped cilantro.
Thinly slice the steak against the grain into bite-sized pieces.
Wipe out the skillet and place the tortilla in the pan over medium heat.
Sprinkle the cheese over half of the tortilla, top with the sliced steak, and fold the tortilla over.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese has melted.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole.