YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak and Cheese Quesadillas
Pan-seared grass-fed steak strips and melted sharp cheddar folded into a crisp sprouted grain tortilla with vibrant sautéed peppers.
INGREDIENTS
5 oz Flank steak
1 medium Sprouted grain tortilla
0.75 oz Sharp cheddar cheese
0.25 cup Red bell pepper
0.25 cup Yellow onion
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Cumin
PREPARATION
Slice the flank steak against the grain into very thin strips and toss in a small bowl with the sea salt, black pepper, garlic powder, and cumin.
Thinly slice the red bell pepper and yellow onion into strips.
Heat half of the olive oil in a large cast-iron skillet over medium-high heat. Add the peppers and onions, sautéing until they are tender and slightly charred, then remove them from the pan.
Add the remaining olive oil to the same skillet. Increase the heat to high and sear the steak strips for 2-3 minutes until browned and cooked through. Remove the steak from the pan.
Wipe the skillet clean and place the sprouted grain tortilla in the center. Sprinkle the shredded cheddar cheese over one half of the tortilla.
Layer the cooked steak and sautéed vegetables over the cheese, then fold the tortilla in half.
Cook for 1-2 minutes per side until the tortilla is golden and crisp and the cheese is completely melted.
Slice into wedges and serve immediately.