YOUR SOLIN GENERATED RECIPE
Smoky Chili-Lime Steak Quesadillas
Sautéed strips of grass-fed steak and crisp bell peppers are folded into a toasted tortilla with melted sharp cheddar and a zesty chili-lime finish.
INGREDIENTS
5 oz flank steak
0.5 large whole wheat tortilla
0.5 oz sharp cheddar cheese
0.5 cup red bell pepper
0.25 cup yellow onion
0.25 tbsp extra virgin olive oil
1 tsp chili powder
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh lime juice
1 tbsp fresh 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, smoked paprika, sea salt, and black pepper until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions, sautéing for 3-4 minutes until they begin to soften and char slightly.
Push the vegetables to the side of the skillet and add the seasoned steak. Sear the steak for 2-3 minutes until browned and cooked through, then toss with the vegetables and drizzle with fresh lime juice.
Remove the steak and vegetable mixture from the skillet and set aside. Wipe the skillet clean.
Place the tortilla in the skillet over medium heat. Sprinkle the shredded cheddar cheese over half of the tortilla, then top with the steak and vegetable mixture and fresh cilantro.
Fold the tortilla in half and cook for 1-2 minutes per side until the exterior is golden brown and the cheese is fully melted.
Slice into wedges and serve immediately.