YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared flank steak strips marinated in zesty lime and chili, folded into a toasted tortilla with melted sharp cheddar for a satisfyingly crunchy finish.
INGREDIENTS
6 oz flank steak
0.25 tsp avocado oil
0.5 tsp chili powder
0.25 tsp cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp lime juice
0.5 medium almond flour tortilla
0.25 oz sharp cheddar cheese
0.25 cup bell pepper
0.25 cup red onion
PREPARATION
Slice the flank steak into thin strips against the grain to ensure maximum tenderness.
In a medium bowl, toss the steak strips with chili powder, cumin, garlic powder, sea salt, black pepper, and lime juice until well coated.
Heat a large non-stick skillet over medium-high heat with half of the avocado oil.
Sauté the sliced bell peppers and red onions for 3-4 minutes until they are softened and slightly charred, then remove from the pan.
Add the remaining avocado oil to the same skillet and sear the steak strips for 2-3 minutes until browned and cooked through.
Wipe the skillet clean and return to medium heat; place the tortilla in the pan and sprinkle the cheese over one half.
Layer the cooked steak and sautéed vegetables over the cheese, then fold the tortilla in half.
Cook for 1-2 minutes per side until the tortilla is golden brown and the cheese has completely melted.