YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak Quesadillas
Pan-seared flank steak and sautéed peppers folded into a crisp whole wheat tortilla with melted Monterey Jack cheese for a savory, satisfying crunch.
INGREDIENTS
6 oz Flank steak
0.5 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 cup Red bell pepper
0.25 cup Green bell pepper
0.25 cup Red onion
0.5 medium Whole wheat tortilla
0.5 oz Monterey Jack cheese
PREPARATION
Thinly slice the flank steak against the grain into strips and season evenly with sea salt, black pepper, and garlic powder.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until the oil is shimmering.
Add the steak strips to the skillet in a single layer and sear for 2-3 minutes until deeply browned and caramelized, then remove the meat and set it aside.
In the same skillet, add the sliced bell peppers and red onions, sautéing for 4-5 minutes until they are tender-crisp and slightly charred.
Wipe the skillet clean and place the tortilla inside over medium heat, sprinkling half of the Monterey Jack cheese over one half of the tortilla.
Layer the seared steak and sautéed vegetables over the cheese, then top with the remaining cheese and fold the tortilla in half.
Cook for 2 minutes per side, pressing down slightly, until the exterior is golden brown and the cheese is completely melted.
Remove from the heat, let it rest for one minute, then slice into wedges and serve.