YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak Quesadillas
Pan-seared flank steak and caramelized peppers are folded into a toasted tortilla with melted cheese for a savory, golden-brown finish.
INGREDIENTS
5 oz Flank steak
1 medium Whole wheat tortilla
1 oz Monterey Jack cheese
0.25 cup Red bell pepper
0.25 cup Yellow onion
0.25 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
Pat the flank steak dry with a paper towel and season both sides evenly with sea salt, black pepper, garlic powder, and smoked paprika.
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until the oil is shimmering and hot.
Place the steak in the skillet and sear for approximately 4 minutes per side for medium-rare, then remove from the pan and let it rest on a cutting board for 5 minutes.
In the same skillet, add the thinly sliced red bell pepper and yellow onion, sautéing for 3 to 5 minutes until they are tender and slightly charred.
Slice the rested steak against the grain into very thin strips to ensure maximum tenderness.
Wipe the skillet clean, place the tortilla inside, and sprinkle half of the shredded Monterey Jack cheese over one half of the tortilla.
Layer the sliced steak and sautéed vegetables over the cheese, then top with the remaining cheese to act as a binder.
Fold the tortilla in half and cook for 2 minutes per side over medium heat until the exterior is crisp and the cheese is fully melted.