YOUR SOLIN GENERATED RECIPE
Seared Steak & Pepper Jack Quesadillas
Pan-seared flank steak and melted pepper jack cheese folded into a crisp tortilla with sautéed peppers and onions for a zesty, satisfying crunch.
INGREDIENTS
5 oz Flank steak
0.5 tsp Avocado oil
0.5 tsp Chili powder
0.25 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 cup Bell peppers
0.25 cup Red onion
0.5 large Whole wheat tortilla
0.5 oz Pepper jack cheese
1 tbsp Fresh cilantro
PREPARATION
Season the flank steak evenly with the chili powder, ground cumin, sea salt, and black pepper.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Sear the steak for 3 to 4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
In the same skillet, sauté the sliced bell peppers and red onion for 4 to 5 minutes until tender and slightly charred.
Thinly slice the rested steak against the grain into bite-sized strips.
Wipe the skillet clean and place the tortilla inside over medium heat.
Layer half of the pepper jack cheese, the steak strips, sautéed vegetables, and the remaining cheese on one half of the tortilla.
Fold the tortilla in half and cook for 2 minutes per side until the outside is golden brown and the cheese is melted.
Slice the quesadilla into three wedges and garnish with fresh cilantro before serving.