YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak Quesadillas with Peppers
Sizzling flank steak pan-seared with crisp bell peppers and onions, folded into a toasted whole wheat tortilla with melted sharp cheddar cheese.
INGREDIENTS
5 oz Flank steak
1 medium Whole wheat tortilla
0.75 oz Shredded cheddar cheese
0.5 cup Sliced bell peppers
0.25 cup Sliced red onion
0.5 tsp Extra virgin olive oil
0.25 tsp Ground cumin
0.25 tsp Smoked paprika
0.25 tsp Sea salt
0.13 tsp Ground black pepper
PREPARATION
Slice the flank steak into thin strips across the grain for maximum tenderness.
In a small bowl, combine the sea salt, black pepper, cumin, and smoked paprika, then toss with the steak strips to coat evenly.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the steak to the skillet and sear for 2-3 minutes until browned and caramelized, then remove and set aside.
In the same skillet, sauté the sliced bell peppers and red onions for 4-5 minutes until they are tender-crisp and slightly charred.
Wipe the skillet clean and place the whole wheat tortilla in the pan over medium heat.
Layer the shredded cheese, seared steak, and sautéed vegetables on one half of the tortilla.
Fold the tortilla over and cook for approximately 2 minutes per side until the exterior is golden brown and the cheese is fully melted.