YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Steak Quesadillas
Pan-seared flank steak strips tossed in zesty lime and smoky chili, folded into a crisp tortilla with melted cheddar and vibrant sautéed peppers.
INGREDIENTS
5.5 oz Flank steak
1 tsp Chili powder
0.5 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Lime juice
0 tsp Extra virgin olive oil
0.25 cup Red bell pepper
0.25 cup Red onion
0.5 medium Flour tortilla
0.75 oz Sharp cheddar cheese
PREPARATION
Slice the flank steak into thin, bite-sized strips and toss in a bowl with chili powder, cumin, sea salt, and black pepper.
Heat half of the olive oil in a large skillet over medium-high heat; add sliced peppers and onions, sautéing until tender-crisp and slightly charred.
Remove vegetables from the pan, add the remaining oil, and sear the steak strips for 2-3 minutes until browned; finish with a squeeze of fresh lime juice.
Wipe the skillet clean and place the tortilla inside, layering one half with shredded cheddar, the steak mixture, and sautéed vegetables.
Fold the tortilla over and cook for 2 minutes per side until the exterior is golden-brown and the cheese has fully melted.