YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Sizzling flank steak and crisp peppers are folded into a toasted tortilla with melted cheese and a zesty chili-lime finish.
INGREDIENTS
5 oz flank steak
0.5 large whole wheat tortilla
0.5 oz Monterey Jack cheese
0.25 cup red bell pepper
0.25 cup red onion
0 tsp olive oil
0.5 tsp chili powder
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp lime juice
1 tbsp fresh cilantro
PREPARATION
Thinly slice the flank steak against the grain and toss in a bowl with chili powder, cumin, sea salt, and black pepper.
Heat half of the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the steak to the skillet and sear for 3-4 minutes until a golden crust forms, then remove and set aside.
Add the remaining oil to the same skillet and sauté the sliced peppers and onions for 3 minutes until tender but still vibrant.
Wipe the skillet clean and place the tortilla inside; layer half the cheese, the steak, veggies, lime juice, and cilantro on one half.
Top with the remaining cheese, fold the tortilla, and press down with a spatula until the exterior is perfectly crispy and the cheese is melted.