Name: Crispy Chili-Lime Steak Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz flank steak; 1 medium whole wheat tortilla; 0.25 oz sharp cheddar cheese; 0.25 cup red bell pepper; 0.25 cup yellow onion; 0.5 tsp olive oil; 1 tsp chili powder; 0.5 whole lime; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro

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

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NUTRITION

Protein

56.8g

Fat

23.6g

Carbs

34.3g

SERVINGS

1 serving

INGREDIENTS

6 oz flank steak

1 medium whole wheat tortilla

0.25 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup yellow onion

0.5 tsp olive oil

1 tsp chili powder

0.5 whole lime

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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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 juice from the lime, chili powder, sea salt, and black pepper.
3
Toss the steak strips in the lime marinade and let sit for 5 minutes.
4
Heat the olive oil in a large non-stick skillet over medium-high heat.
5
Add the sliced red bell pepper and yellow onion, sautéing for 3-4 minutes until softened and slightly charred.
6
Push the vegetables to the side and add the steak to the pan, searing for 2 minutes per side until browned.
7
Remove the steak and vegetables from the pan and wipe the skillet clean.
8
Place the tortilla in the pan, sprinkle the cheddar cheese on one half, and top with the steak and vegetable mixture.
9
Fold the tortilla over and cook for 2 minutes per side until the exterior is golden and crispy.
10
Garnish with chopped fresh cilantro before slicing into wedges.