YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak and Pepper Quesadillas
Tender grass-fed steak pan-seared with vibrant bell peppers and onions, folded into a crisp whole wheat tortilla with melted sharp cheddar for a savory, satisfying crunch.
INGREDIENTS
5 oz grass-fed flank steak
1 large whole wheat tortilla
1 oz shredded sharp cheddar cheese
0.5 cup bell peppers
0.25 cup red onion
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp smoked paprika
PREPARATION
Slice the flank steak into very thin strips against the grain and place in a small bowl.
Season the steak strips evenly with sea salt, black pepper, garlic powder, and smoked paprika.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the steak strips to the skillet in a single layer and sear for 2-3 minutes until browned and caramelized; remove steak from the pan and set aside.
In the same skillet, add the sliced bell peppers and red onions, sautéing for 3-4 minutes until tender-crisp and slightly charred.
Wipe the skillet clean and return to medium heat. Place the tortilla in the pan.
Sprinkle half of the tortilla with the shredded cheddar cheese, then layer on the cooked steak and sautéed vegetables.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden brown and the cheese is fully melted.
Slide the quesadilla onto a cutting board, let it rest for one minute, then slice into wedges and serve.