YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Sautéed flank steak seasoned with smoky cumin and garlic, folded into a crisp almond flour tortilla with melted grass-fed cheese and creamy, hand-mashed guacamole.
INGREDIENTS
5 oz Flank steak
0.5 medium Almond flour tortilla
0.25 oz Grass-fed Monterey Jack cheese
0.13 whole Avocado
0.25 tsp Avocado oil
1 tbsp Fresh cilantro
0.5 tsp Lime juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Cumin
0.25 tsp Garlic powder
PREPARATION
Season the flank steak evenly on both sides with sea salt, black pepper, cumin, and garlic powder.
Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
Sear the steak for 3 to 4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
While the steak rests, mash the avocado in a small bowl with lime juice and a pinch of salt until smooth and creamy.
Slice the rested steak thinly against the grain into bite-sized strips.
Place the tortilla in a clean skillet over medium heat, layering the cheese and steak strips over one half.
Fold the tortilla over the filling and cook for 2 minutes per side until the exterior is golden brown and the cheese has melted.
Slice the quesadilla into three wedges and serve immediately with the fresh guacamole and chopped cilantro.