YOUR SOLIN GENERATED RECIPE
Smoky Grilled Steak Quesadillas
Sizzling flank steak and crisp peppers are grilled inside a toasted whole-grain tortilla with melted sharp cheddar cheese.
INGREDIENTS
5 oz flank steak
0.5 medium whole wheat tortilla
0.5 oz sharp cheddar cheese
0.25 cup red bell pepper
0.25 cup yellow onion
0.5 tsp avocado oil
0.5 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Pat the flank steak dry and season both sides evenly with the smoked paprika, garlic powder, cumin, sea salt, and black pepper.
Heat a cast-iron skillet over medium-high heat with half of the avocado oil until shimmering.
Sear the steak for 4-5 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
In the same skillet, add the remaining avocado oil along with the sliced red bell peppers and onions, sautéing until tender and slightly charred.
Thinly slice the rested steak against the grain into bite-sized strips.
Place the tortilla in a clean pan over medium heat, layer one half with the cheddar cheese, steak strips, and sautéed vegetables.
Fold the tortilla in half and toast for 2 minutes per side until the cheese is gooey and the exterior is golden brown.