YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Sizzling flank steak strips seared with zesty lime and smoky chili, folded into a crisp tortilla with melted cheese and vibrant peppers.
INGREDIENTS
5 oz Flank steak
0.5 tsp Avocado oil
0.5 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Lime juice
0.25 cup Red bell pepper
0.25 cup Yellow onion
0.5 large Whole wheat tortilla
0.5 oz Monterey Jack cheese
1 tbsp Fresh cilantro
PREPARATION
Thinly slice the flank steak against the grain into bite-sized strips.
In a small bowl, toss the steak with chili powder, cumin, sea salt, black pepper, and lime juice until well coated.
Heat half of the avocado oil in a large skillet over medium-high heat; add the sliced peppers and onions, sautéing until tender-crisp and slightly charred.
Remove vegetables from the pan, add the remaining oil, and sear the steak strips for 2-3 minutes until browned and cooked through.
Wipe the skillet clean and place the tortilla in the pan over medium heat.
Spread the cheese, cooked steak, and sautéed vegetables over one half of the tortilla.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden brown and the cheese is fully melted.
Garnish with fresh cilantro before slicing into wedges and serving.