YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Sizzling steak strips marinated in zesty lime and chili, folded into a toasted tortilla with melted cheese and crisp sautéed peppers.
INGREDIENTS
5 oz Flank steak
0.5 medium Whole wheat tortilla
0.25 oz Sharp cheddar cheese
0.5 cup Bell peppers
0.25 cup Red onion
0.25 tbsp Avocado oil
1 tsp Chili powder
0.5 whole Lime
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Slice the flank steak into very thin strips against the grain and place them in a small bowl.
Toss the steak strips with the chili powder, juice from the half lime, sea salt, and black pepper until evenly coated.
Heat half of the avocado oil in a large skillet over medium-high heat and sear the steak for 3-4 minutes until browned and tender, then remove from the pan.
Add the remaining oil to the same skillet and sauté the sliced bell peppers and red onions for 5 minutes until they have charred edges.
Wipe the skillet clean, place the tortilla down, and sprinkle the cheese over one half.
Layer the cooked steak and sautéed vegetables over the cheese, then fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.