YOUR SOLIN GENERATED RECIPE
Smoky Chili-Lime Steak Quesadillas
Sizzling flank steak strips and crisp peppers are pan-seared with smoky spices, then folded into a toasted whole wheat tortilla with melted cheese.
INGREDIENTS
5 oz flank steak
0.5 large whole wheat tortilla
0.5 oz Monterey Jack cheese
0.5 cup bell pepper
0.25 cup red onion
0 tsp avocado oil
0.5 tsp chili powder
0.25 tsp ground cumin
0.25 tsp smoked paprika
1 tbsp lime juice
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Slice the flank steak into thin strips against the grain and toss with chili powder, cumin, smoked paprika, sea salt, and black pepper.
Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the steak strips and sear for 2-3 minutes until browned and caramelized; remove from the pan and set aside.
In the same skillet, sauté sliced bell peppers and red onions for 3-4 minutes until tender-crisp.
Return the steak to the pan, drizzle with lime juice, and stir to combine before removing the entire mixture.
Wipe the skillet clean, place the tortilla inside, and sprinkle cheese over one half.
Top the cheese with the steak and pepper mixture, fold the tortilla over, and cook for 2 minutes per side until golden and crispy.