YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Pan-seared flank steak layered with melted grass-fed cheddar in a toasted tortilla, served with a bright, creamy lime-infused guacamole.
INGREDIENTS
5 oz flank steak
0.5 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp ground cumin
0.25 tsp garlic powder
0.5 medium almond flour tortilla
0.25 oz sharp cheddar cheese
0.13 whole avocado
1 tsp lime juice
1 tbsp fresh cilantro
2 tbsp red onion
PREPARATION
Season the flank steak evenly on both sides with sea salt, black pepper, ground cumin, and garlic powder.
Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.
Place the steak in the skillet and sear for 3 to 4 minutes per side for medium-rare, then remove from the pan and let rest for 5 minutes.
While the steak rests, mash the avocado in a small bowl with the lime juice, finely diced red onion, and chopped cilantro to create the guacamole.
Thinly slice the rested steak against the grain into bite-sized strips.
Wipe the skillet clean and return to medium heat. Place the tortilla in the pan and sprinkle half of the cheddar cheese over one half of the tortilla.
Layer the sliced steak over the cheese, top with the remaining cheese, and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole on the side.