YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Sautéed flank steak and peppers folded into a toasted tortilla with melted cheddar, finished with a zesty lime squeeze for a bright, citrusy crunch.
INGREDIENTS
5.5 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
0.5 tsp avocado oil
0.5 tsp chili powder
0.25 tsp cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.5 whole lime
PREPARATION
Slice the flank steak into very thin strips against the grain and place them in a small bowl.
Toss the steak strips with chili powder, cumin, sea salt, and black pepper until evenly coated.
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the steak to the skillet and sear for 3-4 minutes until browned and cooked through, then remove and set aside.
In the same skillet, add the sliced bell peppers and red onion, sautéing for 3 minutes until tender-crisp.
Wipe the skillet clean and return it to medium heat.
Place the tortilla in the pan and sprinkle the shredded cheddar cheese over one half.
Top the cheese with the cooked steak and sautéed vegetables, then squeeze the juice of half a lime over the filling.
Fold the tortilla in half and press down firmly with a spatula.
Cook for 2-3 minutes per side until the tortilla is golden brown and the cheese is fully melted.