YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Flank steak seared to a juicy finish and folded into a sprouted grain tortilla with melted grass-fed cheddar and creamy, lime-infused guacamole.
INGREDIENTS
5 oz Flank steak
1 medium Sprouted grain tortilla
0.5 oz Grass-fed cheddar cheese
0.13 whole Avocado
0 tsp Extra virgin olive oil
0.25 cup Red bell pepper
0.25 cup Red onion
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
Slice the flank steak into thin strips against the grain and season with sea salt, black pepper, ground cumin, and garlic powder.
Heat half of the olive oil in a cast-iron skillet over medium-high heat.
Add the sliced red bell pepper and red onion, sautéing until they are tender and slightly charred, then remove from the skillet.
Add the remaining olive oil to the skillet and sear the steak strips for 2-3 minutes until browned and cooked through.
Wipe the skillet clean and place the sprouted grain tortilla in the pan over medium heat.
Sprinkle the shredded cheddar cheese over one half of the tortilla, then top with the steak and sautéed vegetables.
Fold the tortilla in half and cook for 1-2 minutes per side until the cheese is melted and the exterior is crisp.
In a small bowl, mash the avocado with lime juice and fresh cilantro to create a simple guacamole.
Slice the quesadilla into wedges and serve with the fresh guacamole on the side.