YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared flank steak marinated in zesty lime and chili, folded into a crisp whole wheat tortilla with melted sharp cheddar and vibrant sautéed peppers.
INGREDIENTS
3 oz Flank steak
0.5 tsp Olive oil
0.25 tsp Chili powder
0.25 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 whole Lime
0.5 cup Bell peppers
0.5 large Whole wheat tortilla
0.5 oz Shredded cheddar cheese
PREPARATION
Thinly slice the flank steak against the grain into bite-sized strips.
In a small bowl, toss the steak strips with chili powder, ground cumin, sea salt, black pepper, and the juice from the half lime.
Heat half of the olive oil in a large non-stick skillet over medium-high heat and sauté the bell peppers until tender-crisp.
Remove the peppers from the pan, add the remaining oil, and sear the steak strips for 3-4 minutes until browned and caramelized.
Wipe the skillet clean, place the tortilla in the pan, and sprinkle half of the shredded cheese on one side.
Layer the cooked steak and sautéed peppers over the cheese, top with the remaining cheese, and fold the tortilla in half.
Cook for 2 minutes per side over medium heat until the exterior is golden brown and the cheese is completely melted.