YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared flank steak and sautéed peppers folded into a golden, crispy tortilla with melted sharp cheddar and a zesty lime finish.
INGREDIENTS
5 oz flank steak
0.5 oz sharp cheddar cheese
0.5 medium whole wheat tortilla
0.5 cup red bell pepper
0.5 cup yellow onion
0.25 tsp olive oil
0.5 tsp chili powder
0.5 tsp sea salt
0.25 tsp black pepper
1 tsp lime juice
PREPARATION
Thinly slice the flank steak against the grain into bite-sized strips and toss with chili powder, sea salt, and black pepper.
Thinly slice the red bell pepper and yellow onion into strips.
Heat half of the olive oil in a large non-stick skillet over medium-high heat; add the peppers and onions, sautéing until softened and slightly charred.
Remove the vegetables from the pan, add the remaining oil, and sear the steak strips for 2-3 minutes until browned and cooked through.
Stir the lime juice into the steak and remove from the heat.
Wipe the skillet clean and place the tortilla in the pan over medium heat.
Sprinkle half of the cheese on one side of the tortilla, then layer on the steak and vegetable mixture, topping with the remaining cheese.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden brown and the cheese is fully melted.
Slice into wedges and serve immediately.