YOUR SOLIN GENERATED RECIPE
Smoky Grilled Steak Quesadillas
Tender flank steak grilled with smoky spices and melted grass-fed cheddar, tucked inside a crisp whole wheat tortilla for a savory, protein-packed bite.
INGREDIENTS
5 oz Flank steak
1 medium Whole wheat tortilla
0.75 oz Grass-fed cheddar cheese
0.25 cup Red bell pepper
0.25 cup Red onion
0.5 tsp Avocado oil
0.25 tsp Smoked paprika
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Season the flank steak evenly on both sides with smoked paprika, garlic powder, sea salt, and black pepper.
Heat avocado oil in a grill pan over medium-high heat and sear the steak for 4-5 minutes per side until it reaches your desired level of doneness.
Remove the steak from the pan and let it rest on a cutting board for 5 minutes before thinly slicing it against the grain.
In the same pan, sauté the sliced red bell peppers and red onions for 3-4 minutes until they are softened and slightly charred.
Wipe the pan clean if necessary, then place the tortilla in the pan and sprinkle half of the cheddar cheese over one half of the tortilla.
Layer the sliced steak and sautéed vegetables over the cheese, top with the remaining cheese, and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is completely melted and gooey.