YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak Quesadillas
Pan-seared flank steak and sautéed peppers are folded into a crisp whole wheat tortilla with melted sharp cheddar for a savory, satisfying crunch.
INGREDIENTS
5 oz Flank steak
0.5 medium Whole wheat tortilla
0.5 oz Sharp cheddar cheese
0.25 cup Red bell pepper
0.25 cup Red onion
0.25 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Cumin
PREPARATION
Pat the flank steak dry with a paper towel and season both sides evenly with sea salt, black pepper, garlic powder, and cumin.
Heat a cast-iron skillet over medium-high heat with the avocado oil until shimmering.
Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, then remove from the pan and let it rest on a cutting board for 5 minutes.
While the steak rests, add the sliced red bell pepper and red onion to the same skillet, sautéing for 3 minutes until tender-crisp.
Thinly slice the rested steak against the grain into bite-sized strips.
Wipe the skillet clean and place the tortilla in the pan over medium heat.
Spread the cheddar cheese over one half of the tortilla, then layer the steak strips and sautéed vegetables on top.
Fold the tortilla in half and cook for 2 minutes per side until the cheese is melted and the exterior is golden and crisp.
Slice into wedges and serve immediately.