YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared flank steak marinated in zesty lime and chili, folded into a toasted tortilla with melted sharp cheddar and crisp sautéed peppers.
INGREDIENTS
3.75 oz Flank steak
0.5 tsp Chili powder
1 tbsp Lime juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Extra virgin olive oil
0.25 cup Red bell pepper
2 tbsp Red onion
0.5 medium Whole wheat tortilla
0.25 oz Sharp cheddar cheese
2 tbsp Greek yogurt
PREPARATION
In a small bowl, whisk together the lime juice, chili powder, sea salt, and black pepper to create a marinade.
Coat the flank steak thoroughly with the marinade and let it rest for 10 minutes to absorb the flavors.
Heat a cast-iron skillet over medium-high heat with half of the olive oil and sear the steak for 4 minutes per side for medium-rare.
Transfer the steak to a cutting board to rest for 5 minutes, then slice against the grain into very thin strips.
Add the remaining oil to the skillet and sauté the sliced bell peppers and onions until they are tender and slightly charred.
Wipe the skillet clean and place the tortilla inside, sprinkling one half with the shredded sharp cheddar cheese.
Layer the sliced steak and sautéed vegetables over the cheese, then fold the tortilla in half to close.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted and bubbly.
Slice the quesadilla into three wedges and serve immediately with a dollop of Greek yogurt on the side.