YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Seared flank steak seasoned with zesty lime and chili, folded into a crisp whole wheat tortilla with melted cheese and sautéed peppers.
INGREDIENTS
5 oz Flank steak
0.5 medium Whole wheat tortilla
0.75 oz Monterey Jack cheese
0.25 cup Red bell pepper
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
1 tsp Lime juice
1 tbsp Fresh cilantro
PREPARATION
Season the flank steak evenly with chili powder, cumin, sea salt, and black pepper.
Heat half of the avocado oil in a skillet over medium-high heat and sear the steak for 3-4 minutes per side.
Remove the steak from the pan and let it rest for 5 minutes before slicing thinly against the grain and tossing with lime juice.
In the same skillet, sauté the sliced red bell peppers and onions with the remaining oil until tender and slightly charred.
Wipe the skillet clean and place the tortilla inside over medium heat, layering half the cheese on one side.
Top the cheese with the sliced steak and sautéed vegetables, then add the remaining cheese and fold the tortilla in half.
Cook for 2-3 minutes per side until the exterior is golden brown and the cheese is gooey, then garnish with fresh cilantro.