YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared steak strips and sautéed peppers are tucked into a toasted tortilla with melted cheese for a satisfying, zesty crunch.
INGREDIENTS
5 oz flank steak
0.5 medium whole wheat tortilla
0.5 oz Monterey Jack cheese
0.5 cup bell pepper
0.25 cup red onion
0 tsp extra virgin olive oil
0.5 tsp chili powder
0.25 tsp cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.5 whole lime
PREPARATION
Slice the flank steak into very thin strips across the grain and place them in a bowl.
Toss the steak strips with chili powder, cumin, sea salt, and black pepper until evenly coated.
Heat half of the olive oil in a large non-stick skillet over medium-high heat.
Add the steak to the skillet and sear for 2-3 minutes until browned and cooked through, then remove and set aside.
Add the remaining olive oil to the same skillet and sauté the sliced bell peppers and onions until tender and slightly charred.
Wipe the skillet clean and return it to medium heat.
Place the tortilla in the skillet, sprinkling the cheese over one half.
Top the cheese with the cooked steak and sautéed vegetables, then squeeze the lime juice over the filling.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden brown and the cheese is melted.
Slice into wedges and serve immediately.