YOUR SOLIN GENERATED RECIPE
Steak and Cheese Burrito with White Rice
Pan-seared flank steak and sautéed peppers are rolled into a warm tortilla with fluffy white rice and melted cheddar for a savory, satisfying bite.
INGREDIENTS
4 oz Flank steak
0.25 cup Cooked white rice
0.5 oz Shredded cheddar cheese
1 medium Flour tortilla
0.25 cup Bell peppers
0.25 cup Red onion
0.5 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Pat the flank steak dry and season both sides with sea salt, black pepper, and garlic powder.
Slice the steak into thin strips across the grain for maximum tenderness.
Heat avocado oil in a large skillet over medium-high heat and sear the steak strips until browned, about 3-4 minutes.
Add the bell peppers and red onions to the skillet, sautéing until they are tender and slightly caramelized.
Place the flour tortilla in a separate dry pan for 30 seconds per side until warm and pliable.
Assemble by layering the cooked white rice, steak and pepper mixture, and shredded cheddar in the center of the tortilla, then fold and roll tightly.