YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Sautéed chili-rubbed steak and peppers folded into a golden, toasted tortilla with melted cheese and a bright squeeze of lime.
INGREDIENTS
3 oz flank steak
0.5 medium whole wheat tortilla
0.5 oz sharp cheddar cheese
0.25 cup red bell pepper
0.25 cup red onion
0.5 tsp avocado oil
0.5 tsp chili powder
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.5 medium lime
1 tbsp fresh cilantro
PREPARATION
Slice the flank steak into very thin strips against the grain and toss in a bowl with chili powder, cumin, salt, and pepper.
Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the steak strips, sliced bell peppers, and onions to the skillet, searing for 4-5 minutes until the steak is browned and veggies are tender-crisp.
Transfer the steak and vegetable mixture to a plate and quickly wipe the skillet clean with a paper towel.
Place the tortilla in the skillet, sprinkle the cheese evenly over one half, and top with the steak mixture and fresh cilantro.
Fold the tortilla in half and cook for 2-3 minutes per side until the shell is golden brown and the cheese is fully melted.
Remove from heat, slice into three wedges, and serve immediately with a fresh squeeze of lime juice.