YOUR SOLIN GENERATED RECIPE
Seared Steak & Pepper Quesadillas
Thinly sliced flank steak seared with vibrant bell peppers and onions, folded into a crisp whole wheat tortilla with a layer of melted sharp cheddar.
INGREDIENTS
6 oz Grass-fed flank steak
1 tsp Extra virgin olive oil
0.5 cup Bell peppers
0.25 cup Red onion
1 medium Whole wheat tortilla
0.5 oz Sharp cheddar cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Ground cumin
0.25 tsp Garlic powder
PREPARATION
Pat the flank steak dry and season both sides evenly with sea salt, black pepper, cumin, and garlic powder.
Heat half of the olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering.
Sear the steak for 3-4 minutes per side for medium-rare, then remove from the pan and let it rest for 5 minutes before slicing thinly against the grain.
In the same skillet, add the remaining oil along with the sliced bell peppers and onions, sautéing until tender and slightly charred.
Wipe the skillet clean and place the whole wheat tortilla inside over medium heat.
Sprinkle half of the shredded cheese on one side of the tortilla, top with the sliced steak and sautéed peppers, then add the remaining cheese.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden brown and the cheese is fully melted.