YOUR SOLIN GENERATED RECIPE
Smoky Chili-Lime Steak Quesadillas
Pan-seared flank steak strips marinated in zesty lime and smoky spices, folded into a crisp tortilla with melted cheese and vibrant sautéed peppers.
INGREDIENTS
4 oz Flank steak
0.5 tsp Extra virgin olive oil
0.5 medium Whole wheat tortilla
0.5 oz Shredded Monterey Jack cheese
0.5 cup Sliced bell peppers
0.25 cup Sliced red onion
0.5 tsp Chili powder
0.5 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh lime juice
PREPARATION
Slice the flank steak into thin, bite-sized strips against the grain to ensure tenderness.
In a medium bowl, toss the steak strips with chili powder, ground cumin, sea salt, black pepper, and fresh lime juice until evenly coated.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the bell peppers and red onion to the skillet, sautéing for 4-5 minutes until they are tender and slightly charred, then remove them from the pan and set aside.
In the same skillet, add the steak strips in a single layer and sear for 2-3 minutes per side until browned and cooked through.
Wipe the skillet clean with a paper towel and place the tortilla in the pan over medium heat.
Sprinkle half of the Monterey Jack cheese over one half of the tortilla, then layer on the cooked steak, peppers, and onions.
Top the filling with the remaining cheese, fold the tortilla in half, and cook for 2 minutes per side until the exterior is golden and the cheese is fully melted.