YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Pan-seared flank steak strips and sautéed peppers tucked into a toasted tortilla with melted grass-fed cheese and creamy, vibrant guacamole.
INGREDIENTS
4 oz flank steak
0.5 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp cumin
0.25 tsp chili powder
0.5 cup bell peppers
0.25 cup red onion
0.5 medium corn tortilla
0.25 oz grass-fed cheddar cheese
0.13 whole avocado
1 tsp lime juice
PREPARATION
Season the flank steak evenly with sea salt, black pepper, cumin, and chili powder.
Heat the olive oil in a cast-iron skillet over medium-high heat and sear the steak for 3 to 4 minutes per side until a golden crust forms.
Remove the steak from the pan and let it rest for 5 minutes before slicing into very thin strips against the grain.
In the same skillet, sauté the sliced bell peppers and red onion for 5 minutes until they are tender and slightly charred.
Mash the avocado in a small bowl with the lime juice until smooth to create a fresh guacamole.
Wipe the skillet clean and place the corn 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 crisp and the cheese has fully melted.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole on the side.