YOUR SOLIN GENERATED RECIPE
Lime-Marinated Steak and Bell Pepper Quesadillas
Savor the bright tang of lime with tender, marinated flank steak paired with sweet, charred bell peppers, all tucked into a warm whole wheat tortilla with a sprinkle of melty low-fat cheddar. This quesadilla brings a burst of flavor with every bite while keeping it clean and balanced for a satisfying meal any time of day.
INGREDIENTS
4 oz Flank Steak
1/2 medium Red Bell Pepper
1 Whole Wheat Tortilla
1 oz Low-Fat Cheddar Cheese
2 Tbsp Lime Juice
1 tsp Olive Oil
Salt, Pepper, Chili Powder (to taste)
PREPARATION
In a bowl, combine lime juice, olive oil, salt, pepper, and chili powder to create a marinade.
Slice the flank steak thinly and toss it in the marinade, ensuring every piece is coated. Let it sit for at least 20 minutes to absorb the flavors.
While marinating, slice the red bell pepper into thin strips.
Heat a skillet over medium-high heat and quickly sear the marinated steak slices until they are just cooked through, about 2-3 minutes per side. Remove and set aside.
In the same skillet, add the bell pepper strips and sauté until slightly softened and charred, about 4 minutes.
Lay out the whole wheat tortilla on a clean surface. Sprinkle the low-fat cheddar cheese evenly over half of the tortilla. Top with the cooked steak and sautéed bell peppers.
Fold the tortilla over to cover the filling. Wipe the skillet lightly with a paper towel and heat over medium heat.
Place the quesadilla in the skillet and cook for about 2-3 minutes on each side until the tortilla is crisp and the cheese has melted.
Remove from heat, slice into wedges, and serve immediately.