YOUR SOLIN GENERATED RECIPE
Pan-seared grass-fed steak strips and caramelized peppers tucked into a toasted sprouted grain tortilla with melted sharp cheddar for a savory, golden-brown finish.
INGREDIENTS
4.5 oz Beef top sirloin
1 medium Sprouted grain tortilla
1 oz Sharp cheddar cheese
0.5 cup Bell pepper
0.25 cup Red onion
1 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Slice the beef top sirloin into thin strips and season evenly with the sea salt, black pepper, and garlic powder.
Thinly slice the bell pepper and red onion into uniform strips.
Heat a cast-iron skillet over medium-high heat and add half of the avocado oil.
Add the bell peppers and onions to the skillet, sautéing until they are softened and show slight char marks, then remove them from the pan and set aside.
Add the remaining avocado oil to the same skillet and sear the steak strips for 2-3 minutes until browned and cooked to your desired level of doneness.
Wipe the skillet clean and place the sprouted grain tortilla in the pan over medium heat.
Spread the shredded cheddar cheese over the entire tortilla, then layer the seared steak and sautéed vegetables on one half.
Fold the tortilla in half and cook for approximately 2 minutes per side until the cheese is fully melted and the exterior is crispy.