YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Thinly sliced flank steak and crisp peppers are seared with zesty lime and folded into a golden, toasted tortilla with melted sharp cheddar.
INGREDIENTS
5 oz flank steak
1 medium flour tortilla
0.33 oz sharp cheddar cheese
0.25 tbsp extra virgin olive oil
0.5 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 medium lime
0.25 cup red bell pepper
0.25 cup red onion
PREPARATION
Slice the flank steak into thin strips against the grain to ensure a tender bite.
In a medium bowl, toss the steak strips with the chili powder, sea salt, black pepper, and the juice from the lime.
Heat half of the olive oil in a large skillet over medium-high heat and sauté the sliced red bell peppers and onions until they are tender and slightly charred.
Remove the vegetables from the pan, add the remaining olive oil, and sear the steak strips for 2-3 minutes until browned and caramelized.
Wipe the skillet clean and place the tortilla inside, sprinkling half of the shredded cheddar cheese over one half of the tortilla.
Layer the seared steak and sautéed vegetables over the cheese, then top with the remaining cheese and fold the tortilla in half.
Cook the quesadilla for 2 minutes per side over medium heat until the tortilla is golden brown and the cheese is perfectly melted.