YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared flank steak strips tossed in zesty lime and chili spices, folded into a crisp whole wheat tortilla with melted sharp cheddar and vibrant sautéed peppers.
INGREDIENTS
5 oz Flank steak
1 medium Whole wheat tortilla
0.5 oz Sharp cheddar cheese
0.5 cup Red bell pepper
0.25 cup Red onion
0.5 tsp Avocado oil
0.5 tsp Chili powder
0.25 tsp Ground cumin
1 tbsp Lime juice
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Slice the flank steak into thin, bite-sized strips across the grain to ensure maximum tenderness.
In a small bowl, whisk together the lime juice, chili powder, cumin, sea salt, and black pepper to create a quick marinade.
Toss the steak strips in the lime mixture until evenly coated and let marinate for at least 5 minutes.
Heat half of the avocado oil in a large skillet over medium-high heat and sauté the sliced bell peppers and onions until tender-crisp.
Remove the vegetables from the pan and set aside; add the remaining oil and sear the steak strips for 2-3 minutes until browned and cooked through.
Wipe the skillet clean, place the tortilla in the pan over medium heat, and sprinkle half of the cheese on one side.
Layer the cooked steak and sautéed vegetables over the cheese, top with the remaining cheese, and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is perfectly melted.