YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared flank steak and vibrant peppers are folded into a crisp, golden tortilla with melted Monterey Jack cheese and a bright squeeze of lime.
INGREDIENTS
5 oz flank steak
0.5 medium flour tortilla
0.75 oz Monterey Jack cheese
0.5 cup bell pepper
0.25 cup red onion
0.5 tsp chili powder
0.5 tsp cumin
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp lime juice
0 tsp extra virgin olive oil
1 tbsp fresh cilantro
PREPARATION
Slice the flank steak into very thin strips against the grain and toss in a small bowl with chili powder, cumin, sea salt, and black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the sliced bell peppers and red onions to the skillet, sautéing for 3-4 minutes until the vegetables are softened and show light char marks.
Push the vegetables to the side of the pan, add the steak strips, and sear for 2 minutes until browned; stir in the lime juice and remove the mixture from the pan.
Wipe the skillet clean and place the tortilla in the center, sprinkling the Monterey Jack cheese evenly over one half.
Layer the steak and vegetable mixture over the cheese, fold the tortilla in half, and press down firmly with a spatula.
Cook for 2 minutes per side until the tortilla is golden and crispy and the cheese is fully melted.
Remove from the heat, sprinkle with fresh cilantro, and slice into wedges before serving.