Name: Crispy Chili-Lime Steak Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz flank steak; 1 medium almond flour tortilla; 0.5 oz sharp cheddar cheese; 0.25 cup red bell pepper; 0.25 cup red onion; 0 tsp extra virgin olive oil; 0.5 tsp chili powder; 0.25 tsp cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lime juice

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 steak strips tossed in zesty lime and chili, folded into a crisp tortilla with melted cheddar and vibrant sautéed peppers.

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NUTRITION

Protein

50.1g

Fat

28.6g

Carbs

22.7g

SERVINGS

1 serving

INGREDIENTS

5 oz flank steak

1 medium almond flour tortilla

0.5 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup red onion

0 tsp extra virgin olive oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

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PREPARATION

1
Slice the flank steak into thin, bite-sized strips against the grain to ensure tenderness.
2
In a small bowl, toss the steak strips with chili powder, cumin, sea salt, black pepper, and lime juice until evenly coated.
3
Heat half of the olive oil in a large skillet over medium-high heat and sauté the sliced peppers and onions until they are tender and slightly caramelized.
4
Remove the vegetables from the pan, add the remaining oil, and sear the steak strips for 2-3 minutes until browned and cooked through.
5
Wipe the skillet clean and place the tortilla in the pan over medium heat, sprinkling half of the shredded cheddar on one side of the tortilla.
6
Layer the cooked steak and vegetable mixture over the cheese, top with the remaining cheese, fold the tortilla in half, and cook for 2 minutes per side until the exterior is golden and crispy.