YOUR SOLIN GENERATED RECIPE
Smoky Steak and Caramelized Onion Quesadillas
Pan-seared steak strips and buttery caramelized onions folded into a toasted tortilla with melted cheese for a savory, smoky crunch.
INGREDIENTS
5 oz flank steak
0.5 medium yellow onion
0.5 medium whole wheat tortilla
0.5 oz sharp cheddar cheese
0.5 tsp extra virgin olive oil
0.5 tsp smoked paprika
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Thinly slice the flank steak against the grain into bite-sized strips and season with the smoked paprika, ground cumin, sea salt, and black pepper.
Thinly slice the yellow onion into half-moons.
Heat 0.5 tsp of olive oil in a non-stick skillet over medium-high heat. Add the steak and sear until browned and cooked through, about 2-3 minutes. Remove the steak from the pan and set aside.
In the same pan, add the remaining 0.5 tsp of olive oil and the sliced onions. Sauté until soft and golden brown, approximately 5-7 minutes.
Wipe the skillet clean and place the tortilla in the pan over medium heat.
Sprinkle half of the cheddar cheese on one half of the tortilla, then layer the cooked steak and caramelized onions on top.
Top with the remaining cheese and fold the tortilla in half to cover the filling.
Cook for 2 minutes per side until the tortilla is golden and the cheese has melted into a gooey bind.
Slice into wedges and serve immediately.