YOUR SOLIN GENERATED RECIPE
Grilled Chili-Lime Steak Quesadillas with Fresh Pico
Savor the smoky flavor of perfectly grilled, chili-lime marinated flank steak nestled between whole wheat tortillas, generously filled with melted cheddar and topped with a vibrant, zesty pico de gallo. This meal is a delightful fusion of spice and freshness, offering a balanced and satisfying bite for any time of day.
INGREDIENTS
3 oz Flank Steak
1 Whole Wheat Tortilla
1 oz Cheddar Cheese
1/2 cup Cherry Tomatoes (halved)
2 tbsp Red Onion (chopped)
2 tbsp Fresh Cilantro (chopped)
1 tbsp Lime Juice
1 tsp Chili Powder
1 tsp Olive Oil
PREPARATION
In a small bowl, combine lime juice, chili powder, and olive oil. Rub this mixture over the 3 oz flank steak and let it marinate for at least 15 minutes.
Preheat a grill or grill pan over medium-high heat. Grill the steak for about 3-4 minutes on each side for medium-rare, or until your desired doneness. Allow the steak to rest for 5 minutes, then slice it thinly.
Assemble the quesadilla by placing the whole wheat tortilla on a flat surface. Sprinkle half of the cheddar cheese evenly over the tortilla. Layer with sliced steak and then add the remaining cheese on top.
Heat a non-stick skillet over medium heat. Place the assembled quesadilla in the pan and cook for about 2-3 minutes until the bottom side is golden and crisp. Carefully flip and cook the other side for an additional 2-3 minutes until the cheese has melted and the tortilla is evenly crispy.
While the quesadilla is cooking, mix together cherry tomatoes, red onion, and cilantro in a bowl to create a fresh pico de gallo.
Once the quesadilla is done, remove it from the skillet, cut it into wedges, and serve with the fresh pico de gallo on the side.