YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared flank steak tossed in zesty lime and chili, folded into a crisp tortilla with melted cheese and vibrant sautéed peppers.
INGREDIENTS
5.5 oz Flank steak
0.5 tsp Chili powder
1 tbsp Lime juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 cup Bell pepper
0.25 cup Red onion
0.5 oz Monterey Jack cheese
0.5 medium Whole wheat tortilla
0.25 tsp Avocado oil
PREPARATION
Slice the flank steak into very thin strips against the grain to ensure maximum tenderness.
In a small bowl, whisk together the lime juice, chili powder, sea salt, and black pepper, then toss with the steak strips.
Heat a large cast-iron skillet over medium-high heat with half of the avocado oil.
Sauté the sliced bell peppers and red onions for 3-4 minutes until they are softened and slightly charred.
Remove the vegetables from the pan and add the remaining oil, then sear the steak strips for 2 minutes until perfectly browned.
Clean the skillet and place the tortilla inside, layering one side with half the Monterey Jack cheese, the steak, and the peppers.
Top with the remaining cheese, fold the tortilla over, and press down firmly with a spatula.
Toast for 2 minutes per side until the tortilla is golden-brown and the cheese is melted and gooey.