YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak Quesadillas
Pan-seared flank steak and sautéed peppers folded into a toasted tortilla with melted grass-fed cheddar for a smoky and crisp finish.
INGREDIENTS
5 oz Flank steak
1 medium Whole wheat tortilla
0.25 cup Red bell pepper
0.25 cup Yellow onion
0.5 oz Grass-fed sharp cheddar cheese
0.5 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Cumin
PREPARATION
Season the flank steak evenly with sea salt, black pepper, garlic powder, and cumin.
Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Sear the steak for 3-4 minutes per side for medium-rare, then transfer to a board to rest for 5 minutes.
In the same skillet, sauté the sliced red bell pepper and yellow onion until tender and slightly charred.
Thinly slice the rested steak against the grain into bite-sized strips.
Wipe the skillet clean, place the tortilla inside, and sprinkle cheddar cheese over one half.
Top the cheese with the sliced steak and sautéed vegetables, then fold the tortilla in half.
Cook for 1-2 minutes per side until the tortilla is crispy and the cheese is completely melted.