YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared flank steak strips marinated in zesty lime and chili, folded into a golden, toasted tortilla with melted Monterey Jack cheese and crisp sautéed peppers.
INGREDIENTS
5 oz Flank steak
1 tsp Chili powder
1 tbsp Lime juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Olive oil
0.5 cup Bell peppers
0.25 cup Red onion
0.5 medium Whole wheat tortilla
0.25 oz Monterey Jack cheese
PREPARATION
Slice the flank steak into thin strips against the grain to ensure tenderness.
In a small bowl, toss the steak strips with lime juice, chili powder, sea salt, and black pepper until well coated.
Heat the olive oil in a large skillet over medium-high heat and sauté the bell peppers and red onion until they are just tender.
Remove the vegetables from the pan, then sear the steak strips in the same skillet for 2-3 minutes until beautifully browned.
Place the tortilla in the skillet, layer one half with the cheese, steak, and vegetables, then fold and cook until the exterior is golden and the cheese has melted.