YOUR SOLIN GENERATED RECIPE
Seared Steak & Pepper Quesadillas
Sizzling flank steak seared with crisp bell peppers and onions, folded into a toasted tortilla with melted sharp cheddar for a satisfying crunch.
INGREDIENTS
5 oz Flank steak
1 medium Whole wheat tortilla
0.5 oz Sharp cheddar cheese
0.25 cup Red bell pepper
0.25 cup Yellow onion
0.5 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
PREPARATION
Thinly slice the flank steak against the grain into bite-sized strips.
Season the steak strips evenly with sea salt, black pepper, garlic powder, and smoked paprika.
Slice the red bell pepper and yellow onion into thin strips.
Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the steak to the skillet and sear for 2-3 minutes until browned and caramelized, then remove and set aside.
In the same skillet, sauté the peppers and onions for 3-4 minutes until tender-crisp with slightly charred edges.
Wipe the skillet clean and place the tortilla inside over medium heat.
Layer the steak, sautéed vegetables, and shredded cheddar cheese on one half of the tortilla.
Fold the tortilla over and cook for 2 minutes per side until the exterior is golden brown and the cheese is fully melted.
Slice into wedges and serve immediately.