YOUR SOLIN GENERATED RECIPE
Smoky Chili-Lime Steak Quesadillas
Seared flank steak strips marinated in zesty lime and smoky spices, folded into a crisp sprouted grain tortilla with melted sharp cheddar and vibrant sautéed peppers.
INGREDIENTS
4 oz flank steak
1 tbsp lime juice
0.5 tsp chili powder
0.25 tsp ground cumin
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp extra virgin olive oil
0.25 cup bell pepper
0.25 cup red onion
1 medium sprouted grain tortilla
0.75 oz sharp cheddar cheese
1 tbsp plain Greek yogurt
PREPARATION
Thinly slice the flank steak against the grain into bite-sized strips and place them in a small bowl.
Whisk together the lime juice, chili powder, ground cumin, smoked paprika, sea salt, and black pepper, then pour over the steak to marinate for 10 minutes.
Heat the olive oil in a non-stick skillet over medium-high heat; add the sliced bell peppers and red onions, sautéing until they are tender and slightly charred.
Remove the vegetables from the pan and add the marinated steak strips, searing quickly for 2-3 minutes until browned and cooked through.
Wipe the skillet clean and place the sprouted grain tortilla in the pan over medium heat.
Sprinkle half of the shredded cheddar on one side of the tortilla, top with the cooked steak and sautéed vegetables, then add the remaining cheese.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden brown and the cheese is fully melted.
Slice the quesadilla into wedges and serve with a dollop of plain Greek yogurt for a creamy finish.