Name: Crispy Chili-Lime Steak Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Flank steak; 0.5 medium Whole wheat tortilla; 0.25 oz Sharp cheddar cheese; 0.25 cup Red bell pepper; 0.25 cup Red onion; 0.5 tsp Extra virgin olive oil; 1 tsp Chili powder; 0.5 tsp Ground cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh lime juice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Chili-Lime Steak Quesadillas

Pan-seared flank steak strips tossed in zesty lime and smoky chili spices, folded into a crisp tortilla with melted sharp cheddar and vibrant peppers.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.8g

Fat

23.2g

Carbs

21.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Flank steak

0.5 medium Whole wheat tortilla

0.25 oz Sharp cheddar cheese

0.25 cup Red bell pepper

0.25 cup Red onion

0.5 tsp Extra virgin olive oil

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lime juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Slice the flank steak against the grain into very thin strips to ensure maximum tenderness.
2
In a small bowl, whisk together the lime juice, chili powder, cumin, garlic powder, sea salt, and black pepper to create a marinade.
3
Toss the steak strips in the marinade until evenly coated and let sit for 5 minutes.
4
Heat half of the olive oil in a large skillet over medium-high heat and sauté the sliced peppers and onions until they are tender and slightly charred.
5
Remove the vegetables from the pan, add the remaining oil, and sear the steak strips for 2-3 minutes until browned and cooked through.
6
Wipe the skillet clean, place the tortilla in the pan, layer with cheese, steak, and vegetables, then fold and toast until the exterior is golden and the cheese has melted.