YOUR SOLIN GENERATED RECIPE
Steak and Poblano Quesadillas
Pan-seared flank steak and smoky charred poblano peppers are folded into a crisp sprouted grain tortilla with melted sharp cheddar for a savory, high-protein meal.
INGREDIENTS
5 oz Flank steak
0.25 tsp Avocado oil
0.5 medium Poblano pepper
0.25 medium Red onion
0.5 large Sprouted grain tortilla
0.5 tbsp Sharp cheddar cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Cumin
PREPARATION
Pat the flank steak dry and season both sides evenly with the sea salt, black pepper, garlic powder, and cumin.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.
Sear the steak for 3 to 4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
In the same skillet, sauté the sliced poblano pepper and red onion for 5 minutes until tender and slightly charred.
Thinly slice the rested steak against the grain into bite-sized strips.
Wipe the skillet clean, then place the sprouted grain tortilla in the pan over medium heat.
Sprinkle half of the sharp cheddar cheese on one side of the tortilla, top with the sliced steak and sautéed vegetables, then add the remaining cheese.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden and the cheese is fully melted.