YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared steak strips tossed in zesty lime and chili, folded into a toasted tortilla with melted cheese and crisp sautéed peppers.
INGREDIENTS
6 oz flank steak
1 tsp chili powder
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp extra virgin olive oil
0.5 cup sliced bell peppers
0.25 cup sliced red onion
0.5 medium whole wheat tortilla
0.25 oz sharp cheddar cheese
0.5 whole lime
1 tbsp fresh cilantro
PREPARATION
Slice the flank steak into very thin strips across the grain and toss them in a bowl with the chili powder, cumin, sea salt, and black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.
Add the steak strips to the pan in a single layer and sear for 2-3 minutes until browned and slightly caramelized, then remove from the pan and set aside.
In the same skillet, add the sliced bell peppers and red onions, sautéing for 3-4 minutes until they are tender-crisp.
Wipe the skillet clean and place the whole wheat tortilla in the center over medium heat.
Sprinkle the cheddar cheese over one half of the tortilla, then layer on the cooked steak and sautéed vegetables.
Fold the tortilla in half and press down firmly, toasting for 2 minutes per side until the exterior is golden-brown and the cheese is completely melted.
Remove from the heat, squeeze the fresh lime juice over the filling inside, garnish with fresh cilantro, and slice into wedges to serve.