YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak and Pepper Quesadillas
Pan-seared flank steak and crisp bell peppers are folded into a toasted tortilla with melted sharp cheddar cheese for a sizzling finish.
INGREDIENTS
5 oz flank steak
0.5 cup bell pepper
0.25 cup red onion
0.75 medium whole wheat tortilla
0.5 oz sharp cheddar cheese
0.25 tbsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp chili powder
0.25 tsp ground cumin
PREPARATION
Slice the flank steak into thin strips against the grain and season evenly with sea salt, black pepper, chili powder, and ground cumin.
Heat avocado oil in a large cast-iron skillet over medium-high heat until the oil is shimmering.
Add the steak strips to the skillet and sear until browned and caramelized, about 2 to 3 minutes, then remove and set aside.
In the same skillet, sauté the sliced bell peppers and red onions until they are tender and have developed slight char marks.
Wipe the skillet clean, then place the whole wheat tortilla in the center and sprinkle half of the sharp cheddar cheese over one half.
Layer the seared steak and sautéed vegetables over the cheese, top with the remaining cheese, and fold the tortilla in half.
Press down slightly with a spatula and cook for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.