YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared steak strips marinated in zesty lime and chili, folded into a golden, toasted tortilla with melted cheese and crisp peppers.
INGREDIENTS
5 oz Flank steak
0.5 medium Flour tortilla
0.25 oz Sharp cheddar cheese
0.5 tsp Olive oil
0.25 cup Red bell pepper
0.25 cup Red onion
1 tsp Chili powder
0.5 tsp Cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Lime juice
PREPARATION
Slice the flank steak into thin strips across the grain to ensure tenderness.
In a small bowl, toss the steak strips with the chili powder, cumin, sea salt, black pepper, and lime juice until evenly coated.
Heat half of the olive oil in a large skillet over medium-high heat and sear the steak until browned and cooked through, about 3-4 minutes. Remove the steak from the skillet and set aside.
Add the remaining olive oil to the same skillet and sauté the sliced bell peppers and onions until they are tender-crisp and slightly charred.
Wipe the skillet clean and place the tortilla inside over medium heat.
Layer one half of the tortilla with the shredded cheddar cheese, followed by the cooked steak and sautéed vegetables.
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.
Remove from the heat, slice into three wedges, and serve immediately while hot.