YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Sizzling flank steak strips seared with zesty lime and chili, folded into a crisp whole wheat tortilla with melted Monterey Jack cheese.
INGREDIENTS
5 oz Flank steak
1 medium Whole wheat tortilla
0.5 oz Monterey Jack cheese
0.25 cup Red bell pepper
0.25 cup Yellow onion
0.5 tsp Extra virgin olive oil
0.5 tsp Chili powder
1 tbsp Lime juice
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Slice the flank steak into very thin strips against the grain to ensure tenderness.
In a small bowl, toss the steak strips with lime juice, chili powder, sea salt, and black pepper until well coated.
Heat half of the olive oil in a large non-stick skillet over medium-high heat.
Add the sliced peppers and onions to the skillet and sauté for 3-4 minutes until they are softened and slightly charred.
Remove the vegetables from the pan and set aside, then add the remaining olive oil to the same skillet.
Add the steak strips in a single layer and sear for 2 minutes per side until browned and cooked through.
Wipe the skillet clean and place the tortilla in the pan over medium heat.
Sprinkle the Monterey Jack cheese over one half of the tortilla, then layer on the cooked steak and sautéed vegetables.
Fold the tortilla in half and press down firmly with a spatula.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is completely melted.