YOUR SOLIN GENERATED RECIPE
Steak and Cheese Quesadillas
Pan-seared flank steak and sautéed peppers folded into a crisp whole wheat tortilla with melted sharp cheddar for a savory, golden-brown finish.
INGREDIENTS
5 oz Grass-fed flank steak
1 medium Whole wheat tortilla
0.75 oz Sharp cheddar cheese
0.25 cup Red bell pepper
0.25 cup Yellow onion
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
PREPARATION
Thinly slice the flank steak against the grain into bite-sized strips to ensure tenderness.
In a small bowl, combine the sea salt, black pepper, garlic powder, and smoked paprika, then toss with the steak strips.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the sliced onions and bell peppers to the skillet, sautéing for 3-4 minutes until they are softened and slightly charred.
Push the vegetables to the edge of the pan and add the steak strips to the center, searing for 2-3 minutes until browned and cooked through.
Remove the steak and vegetable mixture from the pan and wipe the skillet clean.
Place the tortilla in the skillet over medium heat, sprinkle the cheddar cheese over one half, and top with the steak and vegetable mixture.
Fold the tortilla in half and cook for 2 minutes per side until the cheese is gooey and the exterior is perfectly crunchy.