YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared flank steak and bell peppers are folded into a toasted tortilla with melted cheddar for a satisfying crunch.
INGREDIENTS
5 oz flank steak
1 medium sprouted grain tortilla
0.25 oz sharp cheddar cheese
0.5 cup bell peppers
0.25 cup red onion
0.25 tsp extra virgin olive oil
0.5 tsp chili powder
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp lime juice
PREPARATION
Slice the flank steak into thin strips across the grain for maximum tenderness.
In a small bowl, mix the chili powder, ground cumin, sea salt, and black pepper.
Toss the steak strips in the spice mixture until thoroughly coated.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the steak, bell peppers, and red onion to the skillet, searing until the steak is browned and the vegetables are tender.
Remove the steak and vegetable mixture from the skillet and set aside.
Wipe the skillet clean and place the sprouted grain tortilla in the pan.
Layer the sharp cheddar cheese, steak mixture, and lime juice over one half of the tortilla.
Fold the tortilla and cook for 2 minutes per side until the cheese is melted and the shell is golden and crispy.