YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Tender flank steak seared with aromatic spices and folded into a toasted tortilla with melted grass-fed cheddar and creamy hand-mashed guacamole.
INGREDIENTS
5 oz Flank steak
0.5 medium Whole wheat tortilla
0.5 oz Grass-fed cheddar cheese
0.06 whole Avocado
0.25 cup Red bell pepper
0.25 cup Red onion
0.25 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Ground cumin
0.25 tsp Garlic powder
1 tsp Lime juice
1 tbsp Fresh cilantro
PREPARATION
Pat the flank steak dry and season both sides with sea salt, black pepper, ground cumin, and garlic powder.
Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the steak for 4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes before slicing thinly against the grain.
In the same skillet, sauté the sliced red bell pepper and red onion for 3-4 minutes until they are tender and slightly charred.
In a small bowl, mash the avocado with lime juice and chopped cilantro until the mixture is thick and creamy.
Wipe the skillet clean and place the tortilla inside, sprinkling the cheddar cheese over one half.
Layer the sliced steak and sautéed vegetables over the cheese, then fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese has completely melted.