YOUR SOLIN GENERATED RECIPE
Smoky Chili-Lime Steak Quesadillas
Flank steak seared with smoky spices and bright lime, folded into a crisp tortilla with melted cheese and sautéed peppers for a satisfying crunch.
INGREDIENTS
5.5 oz flank steak
0.5 tsp avocado oil
0.5 tsp chili powder
0.25 tsp ground cumin
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
0.5 whole lime
0.25 cup red bell pepper
0.25 cup red onion
0.5 medium whole wheat tortilla
0.25 oz monterey jack cheese
PREPARATION
Pat the flank steak dry and season both sides evenly with chili powder, cumin, smoked paprika, sea salt, and black pepper.
Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the steak for 3 to 4 minutes per side for medium-rare, then remove from the pan and let it rest for 5 minutes before slicing thinly against the grain.
In the same skillet, sauté the sliced red bell pepper and red onion for 3 to 4 minutes until tender-crisp and slightly charred.
Toss the sliced steak back into the pan with the vegetables and squeeze the fresh lime juice over the mixture to deglaze the pan.
Wipe the skillet clean and place the tortilla in the center over medium heat.
Sprinkle the shredded Monterey Jack cheese over one half of the tortilla, then top with the steak and vegetable mixture.
Fold the tortilla over and cook for 1 to 2 minutes per side until the exterior is golden brown and the cheese is fully melted.
Slice into wedges and serve immediately.