YOUR SOLIN GENERATED RECIPE
Carne Asada Steak Quesadillas
Sautéed flank steak and bell peppers are folded into a crisp whole wheat tortilla with melted Monterey Jack for a savory, smoky finish.
INGREDIENTS
4.5 oz flank steak
0.75 medium whole wheat tortilla
0.5 oz Monterey Jack cheese
0.25 cup red bell pepper
0.25 cup yellow onion
0.25 tbsp extra virgin olive oil
1 tbsp fresh lime juice
1 tsp chili powder
0.5 tsp cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Slice the flank steak into very thin strips against the grain.
In a small bowl, toss the steak strips with chili powder, cumin, garlic powder, sea salt, black pepper, and lime juice.
Heat the olive oil in a large skillet over medium-high heat.
Add the seasoned steak to the skillet and sear for 3-4 minutes until browned, then add the thinly sliced peppers and onions, cooking until tender-crisp.
Remove the steak and vegetables from the skillet and wipe the pan clean.
Place the tortilla in the skillet over medium heat, sprinkle the cheese over one half, top with the steak mixture and cilantro, then fold the tortilla and cook until golden brown and the cheese is melted.