YOUR SOLIN GENERATED RECIPE
Smoky Chili Steak Quesadillas
Tender flank steak seared with aromatic spices and sautéed peppers, tucked into a toasted tortilla with melted cheddar for a smoky, satisfying crunch.
INGREDIENTS
5 oz Flank steak
0.5 medium Whole wheat tortilla
0.33 oz White cheddar cheese
0.25 cup Red bell pepper
0.25 cup Red onion
0.5 tsp Olive oil
0.25 tsp Chili powder
0.25 tsp Smoked paprika
0.25 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Slice the flank steak into very thin strips against the grain to ensure maximum tenderness.
In a small bowl, toss the steak strips with the chili powder, smoked paprika, ground cumin, sea salt, and black pepper until evenly coated.
Heat 0.5 tsp of olive oil in a cast-iron skillet over medium-high heat and sear the steak for 2-3 minutes until caramelized and browned.
Remove the steak from the skillet and add the remaining 0.5 tsp of oil, then sauté the sliced peppers and onions until they are tender-crisp.
Wipe the skillet clean and place the tortilla inside over medium heat, layering half the cheese, the steak, and the veggies on one side.
Fold the tortilla over the filling and cook for 2 minutes per side until the exterior is golden brown and the cheese is fully melted.