YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared flank steak strips marinated in zesty lime and chili, folded into a golden, crispy tortilla with melted sharp cheddar and sautéed peppers.
INGREDIENTS
4.5 oz flank steak
1 tsp olive oil
1 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp lime juice
0.5 cup bell peppers
0.25 cup red onion
1 medium whole wheat tortilla
0.75 oz sharp cheddar cheese
PREPARATION
Slice the flank steak into thin, bite-sized strips against the grain for maximum tenderness.
In a small bowl, toss the steak strips with chili powder, sea salt, black pepper, and fresh lime juice.
Heat half of the olive oil in a large non-stick skillet over medium-high heat.
Add the steak to the skillet and sear for 3-4 minutes until browned and cooked through, then remove and set aside.
Add the remaining olive oil to the same skillet and sauté the sliced bell peppers and red onions until they are soft and slightly caramelized.
Wipe the skillet clean and place the whole wheat tortilla in the pan over medium heat.
Sprinkle half of the cheddar cheese over one side of the tortilla, then layer on the cooked steak and sautéed vegetables.
Top with the remaining cheese and fold the tortilla in half.
Cook for 2-3 minutes per side until the tortilla is golden brown and the cheese is perfectly melted.
Slice into wedges and serve immediately while hot.