YOUR SOLIN GENERATED RECIPE
Smoky Grilled Steak Quesadillas
Tender flank steak grilled with aromatic spices and melted cheese folded into a crisp whole wheat tortilla for a smoky, satisfying crunch.
INGREDIENTS
4.5 oz flank steak
0.25 oz Monterey Jack cheese
0.5 medium whole wheat tortilla
0.25 cup red bell pepper
0.25 cup red onion
0.25 tsp olive oil
0.25 tsp smoked paprika
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Season the flank steak evenly on both sides with the smoked paprika, ground cumin, sea salt, and black pepper.
Heat the olive oil in a grill pan or cast-iron skillet over medium-high heat until shimmering.
Sear the steak for approximately 4-5 minutes per side until it reaches your desired level of doneness.
Remove the steak from the pan and let it rest for 5 minutes before slicing thinly against the grain.
In the same pan, sauté the sliced red bell pepper and red onion for 3 minutes until they are tender and slightly charred.
Wipe the pan clean and place the whole wheat tortilla inside, layering the cheese, steak, and vegetables on one half.
Fold the tortilla over the filling and cook for 2 minutes per side until the exterior is golden brown and the cheese is fully melted.
Remove from heat, garnish with fresh cilantro, and slice into wedges to serve.