YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Lean flank steak pan-seared with zesty lime and smoky chili, folded into a crisp sprouted grain tortilla with melted sharp cheddar and vibrant sautéed peppers.
INGREDIENTS
5 oz flank steak
0.5 tsp avocado oil
0.5 tsp chili powder
0.25 tsp cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.5 whole lime
0.5 cup bell pepper
0.25 cup red onion
0.5 large sprouted grain tortilla
0.25 oz sharp cheddar cheese
PREPARATION
Slice the flank steak into thin strips and toss in a bowl with chili powder, cumin, sea salt, black pepper, and the juice from the lime.
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
Add the seasoned steak to the skillet and sear until browned and cooked through, approximately 3 to 4 minutes, then remove and set aside.
In the same skillet, sauté the sliced bell pepper and red onion until they are tender-crisp and slightly charred.
Wipe the skillet clean and return it to medium heat, placing the sprouted grain tortilla in the center.
Sprinkle the shredded cheddar cheese over one half of the tortilla, then layer on the cooked steak and sautéed vegetables.
Fold the tortilla over the filling and cook for 2 minutes per side until the exterior is golden and perfectly crispy.