YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared flank steak marinated in zesty lime and chili, folded into a toasted tortilla with melted grass-fed cheddar and crisp bell peppers.
INGREDIENTS
5 oz flank steak
0.5 tsp avocado oil
0.5 medium whole wheat tortilla
0.5 oz grass-fed cheddar cheese
0.25 cup red bell pepper
0.25 cup red onion
1 tbsp lime juice
0.5 tsp chili powder
0.25 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Thinly slice the flank steak against the grain into bite-sized strips.
In a bowl, toss the steak strips with lime juice, chili powder, cumin, garlic powder, sea salt, and black pepper to marinate.
Heat one teaspoon of avocado oil in a cast-iron skillet over medium-high heat and sauté the sliced peppers and onions until tender-crisp.
Remove the vegetables from the pan, add the remaining oil, and sear the steak strips for 2-3 minutes until they are beautifully browned and caramelized.
Wipe the skillet clean, place the tortilla down, layer with shredded cheese, steak, and veggies, then fold and cook until the exterior is golden and crunchy.