Name: Crispy Chili-Lime Steak Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Flank steak; 1 medium Sprouted grain tortilla; 0.5 oz Sharp cheddar cheese; 0.25 cup Bell pepper; 2 tbsp Red onion; 1 tsp Lime juice; 0.5 tsp Chili powder; 0.25 tsp Cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Avocado oil

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 flank steak strips tossed in zesty lime and chili, folded into a toasted sprouted grain tortilla with melted sharp cheddar for a satisfyingly crunchy finish.

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NUTRITION

Protein

51.6g

Fat

24.7g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

1 medium Sprouted grain tortilla

0.5 oz Sharp cheddar cheese

0.25 cup Bell pepper

2 tbsp Red onion

1 tsp Lime juice

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

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PREPARATION

1
Slice the flank steak against the grain into thin, bite-sized strips.
2
In a small bowl, whisk together the chili powder, cumin, sea salt, and black pepper.
3
Toss the steak strips with the spice blend until evenly coated.
4
Heat half of the avocado oil in a cast-iron skillet over medium-high heat.
5
Add the bell pepper and red onion, sautéing until they are tender and slightly charred.
6
Remove the vegetables from the skillet and add the remaining oil.
7
Sear the steak strips for 2-3 minutes until browned and cooked through, then deglaze with the lime juice.
8
Wipe the skillet clean and place the tortilla inside over medium heat.
9
Layer the cheese, steak, and vegetables on one half of the tortilla.
10
Fold the tortilla over and press down, cooking for 2 minutes per side until the exterior is golden and crispy.