YOUR SOLIN GENERATED RECIPE
Smoky Chili-Lime Steak Quesadillas
Seared flank steak strips and crisp peppers are folded into a toasted tortilla with melted cheese for a smoky, citrus-infused crunch.
INGREDIENTS
3 oz flank steak
1 medium sprouted grain tortilla
0.5 oz sharp cheddar cheese
0.25 cup red bell pepper
0.25 cup red onion
0.5 tsp extra virgin olive oil
0.5 tsp chili powder
0.25 tsp smoked paprika
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh lime juice
PREPARATION
Slice the flank steak into very thin strips across the grain.
In a small bowl, combine the chili powder, smoked paprika, cumin, sea salt, and black pepper.
Toss the steak strips with the spice blend and the fresh lime juice until evenly coated.
Heat half of the olive oil in a cast-iron skillet over medium-high heat; sauté the sliced red bell pepper and onion until tender-crisp and slightly charred, then remove from the pan.
Add the remaining olive oil to the skillet and sear the steak strips for 2-3 minutes until browned and cooked through.
Wipe the skillet clean and place the tortilla in the pan over medium heat.
Layer the cheese, steak, and sautéed vegetables on one half of the tortilla.
Fold the tortilla over and cook for 2 minutes per side until the cheese is melted and the exterior is golden and toasted.
Slice into wedges and serve immediately.