YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Flank steak seared with zesty chili and lime, then folded into a crisp tortilla with melted cheese and vibrant sautéed peppers.
INGREDIENTS
5 oz flank steak
0.5 tsp avocado oil
0.5 tsp chili powder
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
1 medium whole wheat tortilla
0.75 oz monterey jack cheese
0.25 cup red bell pepper
0.25 cup red onion
0.5 whole lime
1 tbsp fresh cilantro
PREPARATION
Slice the flank steak into thin strips against the grain.
In a small bowl, toss the steak strips with chili powder, cumin, sea salt, and black pepper.
Heat half the avocado oil in a cast-iron skillet over medium-high heat and sauté the sliced peppers and onions until tender-crisp.
Remove veggies, add the remaining oil, and sear the steak for 2-3 minutes until browned and caramelized.
Wipe the skillet clean, place the tortilla in the pan, and sprinkle half the cheese on one side.
Top with the steak, veggies, cilantro, a squeeze of lime, and the remaining cheese.
Fold the tortilla and cook for 2 minutes per side until the exterior is golden and the cheese is melted.