YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Sautéed flank steak strips marinated in zesty lime and chili, folded into a toasted tortilla with melted cheddar and crisp bell peppers.
INGREDIENTS
5 oz flank steak
0.5 medium whole wheat tortilla
0.33 oz sharp cheddar cheese
0.5 cup bell peppers
0.25 cup red onion
0.5 tsp extra virgin olive oil
1 tbsp lime juice
0.5 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Slice the flank steak into very thin strips against the grain for maximum tenderness.
In a small bowl, toss the steak strips with lime juice, chili powder, sea salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the steak, bell peppers, and red onion to the skillet, sautéing for 4-5 minutes until the steak is browned and vegetables are tender-crisp.
Place the tortilla in a separate dry skillet over medium heat and sprinkle half of the cheese over one side.
Layer the steak and vegetable mixture over the cheese, top with the remaining cheese, and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.
Remove from the heat, sprinkle with fresh cilantro, and slice into three wedges before serving.