YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Sautéed flank steak and bell peppers seasoned with zesty lime and chili, folded into a crisp tortilla with melted cheddar for a satisfying crunch.
INGREDIENTS
5 oz flank steak
0.5 tsp avocado oil
0.5 tsp chili powder
0.25 tsp cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.5 whole lime
0.5 cup bell peppers
0.5 medium whole wheat tortilla
0.5 oz sharp cheddar cheese
PREPARATION
Slice the flank steak into very thin strips against the grain to ensure tenderness.
In a small bowl, toss the steak strips with chili powder, cumin, sea salt, black pepper, and the juice of the half lime.
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the seasoned steak and sliced bell peppers to the skillet, sautéing for 4-5 minutes until the steak is browned and the peppers are slightly softened.
Remove the steak and pepper mixture from the pan and set aside; wipe the skillet clean with a paper towel.
Place the tortilla in the skillet over medium heat, sprinkling half of the shredded cheddar on one side.
Layer the steak and pepper mixture over the cheese, then top with the remaining cheddar and fold the tortilla in half.
Cook for 2-3 minutes per side until the tortilla is golden brown and the cheese has fully melted.