YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak Quesadillas
Pan-seared flank steak and sautéed peppers folded into a crisp whole grain tortilla with melted grass-fed cheddar for a savory, golden-brown finish.
INGREDIENTS
4.25 oz flank steak
0.5 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 cup red bell pepper
0.25 cup yellow onion
1 medium whole grain tortilla
0.5 oz shredded grass-fed cheddar cheese
PREPARATION
Pat the flank steak dry with a paper towel and season both sides evenly with sea salt, black pepper, and garlic powder.
Heat a cast-iron skillet over medium-high heat with half of the avocado oil until shimmering.
Sear the steak for 4-5 minutes per side until desired doneness is reached, then remove from the pan and let it rest for 5 minutes before thinly slicing against the grain.
In the same skillet, add the remaining oil along with the sliced bell peppers and onions, sautéing until they are tender and slightly caramelized.
Wipe the skillet clean and place the tortilla inside over medium heat, sprinkling half of the cheddar cheese over one side.
Layer the sliced steak and sautéed vegetables over the cheese, top with the remaining cheese, and fold the tortilla in half.
Press down firmly and cook for 2 minutes per side until the tortilla is crisp and the cheese is fully melted.