YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared steak strips marinated in zesty lime and chili, folded into a crisp whole-grain tortilla with melted cheese and sautéed peppers.
INGREDIENTS
5 oz Flank steak
0.5 tsp Avocado oil
0.5 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 whole Lime
0.5 cup Bell peppers
0.25 cup Red onion
0.5 whole Whole wheat tortilla
0.5 oz Shredded cheddar cheese
PREPARATION
Thinly slice the flank steak against the grain and toss in a bowl with chili powder, cumin, garlic powder, sea salt, black pepper, and the juice from the lime.
Heat half of the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the steak strips in a single layer and sear for 2 minutes per side until a deep brown crust forms, then transfer to a plate.
Add the remaining oil to the same skillet and sauté the sliced bell peppers and red onion until they are tender and slightly charred.
Wipe the skillet clean, place the tortilla inside, and sprinkle the shredded cheese, steak, and sautéed veggies over one half of the tortilla.
Fold the tortilla over the filling and press down firmly with a spatula, cooking for 2-3 minutes per side until the exterior is golden and crispy.