YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak and Pepper Quesadillas
Pan-seared flank steak and vibrant bell peppers are folded into a crisp tortilla with melted sharp cheddar for a savory and satisfying meal.
INGREDIENTS
5 oz flank steak
0.5 cup bell peppers
0.25 cup red onion
0.5 tsp olive oil
1 medium sprouted grain tortilla
0.5 oz shredded sharp cheddar cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Thinly slice the flank steak against the grain and season evenly with sea salt, black pepper, and garlic powder.
Heat half of the olive oil in a large skillet over medium-high heat and sauté the sliced bell peppers and red onion until they are tender-crisp and slightly charred.
Remove the vegetables from the skillet and set them aside on a plate.
Add the remaining olive oil to the same skillet and sear the steak strips for 2 to 3 minutes until they are browned and cooked through.
Wipe the skillet clean and place the sprouted grain tortilla in the pan over medium heat.
Sprinkle half of the shredded sharp cheddar cheese over one half of the tortilla.
Layer the seared steak and sautéed peppers on top of the cheese, then sprinkle the remaining cheese over the filling.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden brown and the cheese is fully melted.
Remove from the pan, let it rest for one minute, and slice into wedges before serving.