YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared flank steak and sautéed peppers folded into a crispy whole wheat tortilla with melted sharp cheddar and a zesty lime finish.
INGREDIENTS
5 oz flank steak
0.5 medium whole wheat tortilla
0.5 oz sharp cheddar cheese
0.5 tsp chili powder
0.25 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 whole lime
0 tsp avocado oil
0.25 cup red bell pepper
0.25 cup red onion
PREPARATION
Rub the flank steak evenly with chili powder, ground cumin, garlic powder, sea salt, and black pepper.
Heat avocado oil in a large skillet over medium-high heat and sear the steak for 4 minutes per side for medium-rare.
Remove the steak to a cutting board to rest for 5 minutes while you add the sliced peppers and onions to the same skillet.
Sauté the vegetables until tender and slightly charred, then remove from the pan.
Thinly slice the rested steak against the grain and toss with the fresh juice from the lime.
Wipe the skillet clean, place the tortilla inside, and layer one half with cheese, steak, and sautéed vegetables.
Fold the tortilla and cook for 2 minutes per side until the cheese is melted and the exterior is golden and crispy.