YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared steak strips tossed in zesty lime and chili, folded into a crisp whole grain tortilla with melted sharp cheddar for a satisfying crunch.
INGREDIENTS
5 oz lean flank steak
1 medium whole grain tortilla
0.75 oz sharp cheddar cheese
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
0.5 whole lime
2 tbsp fresh cilantro
0.25 cup red bell pepper
0.25 cup red onion
PREPARATION
Slice the flank steak against the grain into thin, bite-sized strips for maximum tenderness.
In a bowl, toss the steak with chili powder, cumin, sea salt, black pepper, and the juice of half a lime.
Heat the avocado oil in a large skillet over medium-high heat.
Add the steak, sliced bell peppers, and onions to the skillet, searing until the steak is browned and vegetables are tender-crisp.
Remove the steak and vegetable mixture from the pan and wipe the skillet clean.
Place the tortilla in the skillet, sprinkling half of the cheddar cheese over one half of the tortilla.
Layer the steak and vegetable mixture over the cheese, top with cilantro and the remaining cheese, then fold the tortilla over.
Cook for 2 to 3 minutes per side until the tortilla is golden and the cheese is melted.