YOUR SOLIN GENERATED RECIPE
Seared Steak & Pepper Quesadillas
Tender grass-fed steak strips and vibrant bell peppers are pan-seared until caramelized and folded into a crisp, golden whole grain tortilla.
INGREDIENTS
6 oz grass-fed flank steak
0.5 cup bell peppers
0.25 cup red onion
1 medium whole grain tortilla
0.5 oz sharp cheddar cheese
0.5 tsp extra virgin olive oil
0.25 tsp ground cumin
0.25 tsp chili powder
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Slice the flank steak into thin strips across the grain to ensure tenderness.
Season the steak strips evenly with the ground cumin, chili powder, sea salt, and black pepper.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the steak strips to the hot skillet and sear for 2-3 minutes until browned, then remove and set aside.
In the same skillet, sauté the sliced bell peppers and red onion for 4-5 minutes until they are tender and slightly caramelized.
Wipe the skillet clean and place the whole grain tortilla inside over medium heat.
Layer the seared steak, sautéed vegetables, and sharp cheddar cheese onto one half of the tortilla.
Fold the tortilla over the filling and cook for 2 minutes per side until the exterior is crisp and the cheese is fully melted.