YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared steak strips marinated in zesty lime and chili, folded into a toasted tortilla with melted cheese and crisp sautéed peppers.
INGREDIENTS
6 oz Flank steak
1 tsp Chili powder
0.5 tsp Ground cumin
1 tbsp Lime juice
0.25 tsp Avocado oil
0.5 cup Bell peppers
0.25 cup Red onion
0.5 medium Whole wheat tortilla
0.5 oz Sharp cheddar cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Slice the flank steak into thin, bite-sized strips and toss in a bowl with chili powder, cumin, lime juice, sea salt, and black pepper.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the steak strips to the skillet in a single layer and sear until deeply browned and caramelized, about 3 to 4 minutes, then remove from the pan.
Add the sliced bell peppers and red onions to the same skillet, sautéing until they are tender-crisp and slightly charred.
Wipe the skillet clean and place the whole wheat tortilla inside over medium heat.
Sprinkle half of the cheddar cheese on one side of the tortilla, then layer on the cooked steak and sautéed vegetables.
Top with the remaining cheese, fold the tortilla in half, and cook for 2 minutes per side until the exterior is golden and the cheese is fully melted.