Name: Crispy Chili-Lime Steak Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz flank steak; 0.5 medium whole wheat tortilla; 0.25 oz sharp cheddar cheese; 0.5 cup bell peppers; 0.25 cup red onion; 0.25 tsp olive oil; 1 tbsp lime juice; 0.5 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Chili-Lime Steak Quesadillas

Pan-seared flank steak marinated in zesty lime and chili, folded into a toasted tortilla with melted cheese and crisp sautéed peppers.

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NUTRITION

Protein

46.6g

Fat

20.5g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

5 oz flank steak

0.5 medium whole wheat tortilla

0.25 oz sharp cheddar cheese

0.5 cup bell peppers

0.25 cup red onion

0.25 tsp olive oil

1 tbsp lime juice

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Thinly slice the flank steak against the grain into bite-sized strips.
2
In a small bowl, whisk together the lime juice, chili powder, cumin, garlic powder, sea salt, and black pepper.
3
Toss the steak strips in the marinade until evenly coated.
4
Heat the olive oil in a large skillet over medium-high heat.
5
Add the bell peppers and red onion, sautéing until they are tender and slightly charred.
6
Push the vegetables to the side and add the steak, searing for 3-4 minutes until browned and cooked through.
7
Remove the steak and vegetables from the skillet and wipe it clean.
8
Place the tortilla in the skillet over medium heat and sprinkle half of the cheddar cheese on one half.
9
Layer the steak and vegetable mixture over the cheese, then top with the remaining cheese.
10
Fold the tortilla over and cook for 2 minutes per side until the exterior is golden and the cheese is melted.