YOUR SOLIN GENERATED RECIPE
Seared Steak & Pepper Quesadillas
Tender steak strips seared with vibrant bell peppers and onions, folded into a crisp tortilla with melted cheese for a satisfying, savory bite.
INGREDIENTS
5 oz top sirloin steak
1 medium sprouted grain tortilla
0.75 oz sharp cheddar cheese
0.5 cup bell peppers
0.25 cup red onion
1 tsp avocado oil
0.25 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Thinly slice the steak against the grain into bite-sized strips.
In a small bowl, toss the steak strips with cumin, garlic powder, sea salt, and black pepper until evenly coated.
Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.
Add the steak strips to the skillet and sear for 2-3 minutes until browned and cooked to your preference; remove and set aside.
In the same skillet, sauté the sliced peppers and onions for 4-5 minutes until they are tender-crisp and show slight char marks.
Wipe the skillet clean and place the tortilla inside over medium heat.
Sprinkle half of the cheese on one side of the tortilla, layer on the steak and sautéed vegetables, and top with the remaining cheese.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden brown and the cheese is fully melted.