YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak Quesadillas with Peppers
Tender strips of pan-seared flank steak and vibrant bell peppers are tucked into a crisp whole wheat tortilla with melted cheddar for a smoky and satisfying bite.
INGREDIENTS
5 oz Flank steak
1 medium Whole wheat tortilla
0.25 cup Red bell pepper
0.25 cup Red onion
0.5 oz Sharp cheddar cheese
0.5 tsp Avocado oil
0.25 tsp Ground cumin
0.25 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
PREPARATION
Season the flank steak evenly on both sides with ground cumin, smoked paprika, sea salt, and black pepper.
Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.
Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, then transfer to a cutting board to rest.
In the same skillet, sauté the sliced red bell pepper and red onion for 4-5 minutes until they are tender and slightly charred.
Slice the rested steak against the grain into thin strips.
Wipe the skillet clean and place the tortilla inside, layering half of the tortilla with cheddar cheese, steak strips, and sautéed vegetables.
Fold the tortilla over the filling and cook for 2 minutes per side until the exterior is golden brown and the cheese is fully melted.
Slice the quesadilla into wedges and garnish with chopped fresh cilantro before serving.