YOUR SOLIN GENERATED RECIPE
Seared Steak Quesadillas with Peppers
Pan-seared flank steak and vibrant bell peppers are tucked into a crisp whole wheat tortilla with melted sharp cheddar for a satisfying, savory bite.
INGREDIENTS
5 oz Flank steak
1 medium Bell pepper
0.25 medium Red onion
0.25 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Ground cumin
0.5 large Whole wheat tortilla
0.5 oz Sharp cheddar cheese
1 tbsp Fresh cilantro
PREPARATION
Thinly slice the flank steak against the grain into long, thin strips.
De-seed the bell pepper and slice it along with the red onion into thin slivers.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Season the steak strips with sea salt, black pepper, and ground cumin, then sear in the skillet for 2-3 minutes until browned and caramelized; remove steak and set aside.
In the same skillet, sauté the bell peppers and onions for 4-5 minutes until tender and slightly charred.
Wipe the skillet clean and place the whole wheat tortilla inside over medium heat.
Layer the shredded cheddar cheese, seared steak, and sautéed vegetables onto one half of the tortilla.
Fold the tortilla over the filling and cook for 2-3 minutes per side until the exterior is golden brown and the cheese is gooey.
Remove from heat, slice into three wedges, and garnish with fresh cilantro before serving.