YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak and Pepper Quesadillas
Sizzling pan-seared steak strips and crisp-tender bell peppers are folded into a toasted sprouted grain tortilla with melted grass-fed cheddar cheese.
INGREDIENTS
4.5 oz top sirloin steak
0.5 cup bell pepper
0.25 cup red onion
1 tsp avocado oil
1 medium sprouted grain tortilla
0.75 oz grass-fed cheddar cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp ground cumin
PREPARATION
Slice the top sirloin steak into thin, bite-sized strips across the grain to ensure tenderness.
Season the steak strips evenly with the sea salt, black pepper, and ground cumin.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.
Add the steak strips to the skillet in a single layer and sear for 2-3 minutes until deeply browned, then remove and set aside.
In the same skillet, sauté the sliced bell pepper and red onion for 4 minutes until they are crisp-tender and slightly charred.
Wipe the skillet clean and place the sprouted grain tortilla in the pan over medium heat.
Layer the grass-fed cheddar cheese, seared steak, and sautéed vegetables on one half of the tortilla.
Fold the tortilla in half and cook for 2 minutes per side until the cheese is completely melted and the exterior is golden brown.