YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared flank steak marinated in zesty lime and smoky chili, folded into a crisp whole wheat tortilla with melted cheese and vibrant peppers.
INGREDIENTS
4 oz flank steak
1 medium whole wheat tortilla
0.25 oz sharp cheddar cheese
0.5 cup red bell pepper
0.25 cup yellow onion
0.5 tsp avocado oil
1 tbsp lime juice
0.5 tsp chili powder
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Slice the flank steak into very thin strips against the grain to ensure tenderness.
In a small bowl, whisk together the lime juice, chili powder, cumin, sea salt, and black pepper, then toss with the steak strips to coat.
Heat half of the avocado oil in a large non-stick skillet over medium-high heat.
Sauté the sliced red bell peppers and onions for 3-4 minutes until they are softened and slightly charred, then remove them from the pan.
Add the remaining oil to the same 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 center, sprinkling half of the cheese over one side.
Layer the cooked steak and sautéed vegetables over the cheese, top with the remaining cheese, and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden-brown and the cheese is completely melted.