YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Sizzling flank steak strips seared with lime and spices, folded into a toasted tortilla with melted grass-fed cheddar and creamy, zesty guacamole.
INGREDIENTS
5 oz flank steak
1 tsp olive oil
0.25 tsp cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 medium sprouted grain tortilla
1 tbsp shredded grass-fed cheddar cheese
0.13 whole avocado
1 tsp lime juice
1 tsp fresh cilantro
1 tsp red onion
PREPARATION
Slice the flank steak into thin, bite-sized strips against the grain.
In a small bowl, combine the cumin, garlic powder, sea salt, and black pepper, then toss the steak strips in the spice blend to coat evenly.
Heat half of the olive oil in a cast-iron skillet over medium-high heat and sear the steak for 2-3 minutes until browned and cooked through; remove from the pan and set aside.
In a small bowl, mash the avocado with the lime juice, finely minced red onion, and chopped cilantro to create a quick guacamole.
Wipe the skillet clean, add the remaining oil, and place the tortilla in the pan.
Sprinkle the cheese over one half of the tortilla, top with the cooked steak strips, and fold the tortilla over the filling.
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 on the side.