YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared steak strips tossed in zesty lime and chili, folded into a crisp tortilla with melted cheese for a satisfying crunch.
INGREDIENTS
4.5 oz flank steak
1 medium sprouted grain tortilla
0.5 oz sharp cheddar cheese
0.25 cup red bell pepper
0.25 cup yellow onion
0.25 tbsp extra virgin olive oil
1 tsp chili powder
0.5 tsp ground cumin
1 tbsp lime juice
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Slice the flank steak against the grain into very thin strips.
In a small 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 cast-iron skillet over medium-high heat. Add the sliced peppers and onions, sautéing until they are softened and slightly charred.
Remove the vegetables from the pan and add the remaining oil. Sear the steak strips for 2-3 minutes until browned and cooked through. Stir in the lime juice and remove from heat.
Wipe the skillet clean and place the tortilla in the pan. Sprinkle half of the cheese over the entire tortilla.
Layer the cooked steak and vegetables over one half of the tortilla, then top with the remaining cheese.
Fold the tortilla in half and press down firmly. Cook for 2 minutes per side until the exterior is golden brown and the cheese is completely melted.
Slice into wedges and serve immediately.