YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Tender strips of marinated flank steak and sautéed peppers are folded into a toasted tortilla with melted grass-fed cheddar and creamy, zesty guacamole.
INGREDIENTS
6 oz flank steak
1 medium whole wheat tortilla
0.5 oz grass-fed cheddar cheese
0.13 whole avocado
1 tsp lime juice
1 tbsp fresh cilantro
1 tbsp red onion
0.25 cup red bell pepper
0.5 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp ground cumin
0.25 tsp garlic powder
PREPARATION
Slice the flank steak into thin strips across the grain and season with sea salt, black pepper, cumin, and garlic powder.
Heat avocado oil in a cast-iron skillet over medium-high heat and sear the steak strips for 3-4 minutes until browned and cooked through.
Remove steak from the skillet and add sliced red bell peppers and red onions, sautéing for 5 minutes until tender and slightly charred.
In a small bowl, mash the avocado with lime juice and chopped cilantro to create a smooth, zesty guacamole.
Lay the tortilla flat and sprinkle half the cheese on one side, then layer the steak and peppers, finishing with the remaining cheese.
Fold the tortilla and toast in the skillet for 2 minutes per side until the exterior is golden and the cheese is fully melted.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole on the side.