YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak and Pepper Quesadillas
Pan-seared grass-fed steak strips and crisp bell peppers are folded into a toasted tortilla with melted cheese for a savory, golden-brown finish.
INGREDIENTS
4.5 oz Flank steak
1 medium Whole wheat tortilla
0.75 oz Sharp cheddar cheese
0.5 cup Red bell pepper
0.25 cup Yellow 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 thin strips and toss with sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.
Heat half of the avocado oil in a large cast-iron skillet over medium-high heat and sear the steak for 2-3 minutes until browned and caramelized.
Remove the steak from the pan, add the remaining oil, and sauté the sliced bell peppers and onions until they are tender and slightly charred.
Wipe the skillet clean, place the tortilla inside over medium heat, and layer the cheese, steak, and vegetables onto one half of the tortilla.
Fold the tortilla over the filling and cook for 2 minutes per side until the exterior is crisp and the cheese is fully melted.