Name: Crispy Chili-Lime Steak Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Flank steak; 1 medium Whole wheat tortilla; 0.75 oz Sharp cheddar cheese; 0.5 tsp Avocado oil; 0.25 cup Red bell pepper; 0.25 cup Red onion; 1 tbsp Lime juice; 0.5 tsp Chili powder; 0.25 tsp Ground cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Chili-Lime Steak Quesadillas

Pan-seared flank steak strips marinated in zesty lime and chili, folded into a toasted tortilla with melted sharp cheddar for a satisfyingly crispy crunch.

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NUTRITION

Protein

49.6g

Fat

25.2g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Flank steak

1 medium Whole wheat tortilla

0.75 oz Sharp cheddar cheese

0.5 tsp Avocado oil

0.25 cup Red bell pepper

0.25 cup Red onion

1 tbsp Lime juice

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Cilantro

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PREPARATION

1
Thinly slice the flank steak against the grain into bite-sized strips.
2
In a small bowl, toss the steak with lime juice, chili powder, cumin, sea salt, and black pepper.
3
Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering.
4
Sauté sliced peppers and onions for 3-4 minutes until tender-crisp, then remove from pan.
5
Add steak to the hot skillet and sear for 2 minutes per side until browned and caramelized.
6
Wipe the skillet clean, then place the tortilla in the pan over medium heat.
7
Layer half the cheese, the steak and veggie mixture, and the remaining cheese on one half of the tortilla.
8
Fold the tortilla over and press down, cooking for 2 minutes per side until the exterior is golden and the cheese is melted.
9
Slice into wedges and garnish with cilantro before serving.