YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Sautéed strips of chili-rubbed steak and peppers folded into a crisp, golden tortilla with melted cheese and a bright squeeze of lime.
INGREDIENTS
5 oz flank steak
1 tsp chili powder
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp avocado oil
0.5 cup bell peppers
0.25 cup red onion
0.5 large whole wheat tortilla
0.5 oz Monterey Jack cheese
0.5 whole lime
1 tbsp cilantro
PREPARATION
Thinly slice the flank steak against the grain into bite-sized strips.
In a small bowl, toss the steak strips with chili powder, ground cumin, sea salt, and black pepper until evenly coated.
Heat avocado oil in a large skillet over medium-high heat until shimmering.
Add the steak to the skillet and sear for 3 minutes until browned and slightly caramelized.
Toss in the sliced bell peppers and red onions, sautéing for an additional 2-3 minutes until the vegetables are tender-crisp.
Remove the steak and vegetable mixture from the pan and wipe the skillet clean.
Place the tortilla in the skillet over medium heat and sprinkle half of the cheese on one side.
Top the cheese with the steak mixture, a squeeze of lime juice, and the remaining cheese before folding the tortilla in half.
Cook for 2 minutes per side until the tortilla is toasted and golden, then garnish with fresh cilantro before slicing.