YOUR SOLIN GENERATED RECIPE
Seared Steak & Pepper Quesadillas
Tender flank steak seared with crisp bell peppers and onions, folded into a toasted tortilla with melted cheddar for a satisfying, golden finish.
INGREDIENTS
5 oz Flank steak
0.5 medium Whole wheat tortilla
0.5 oz Shredded cheddar cheese
0.5 cup Bell pepper
0.25 cup Red onion
0.25 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
PREPARATION
Pat the flank steak dry with paper towels and season both sides evenly with sea salt, black pepper, garlic powder, and smoked paprika.
Heat a large cast-iron skillet over medium-high heat and add half of the olive oil.
Add the sliced bell peppers and red onions to the skillet, sautéing for 5-6 minutes until they are tender and show slight char marks, then remove them from the pan.
Add the remaining olive oil to the same skillet and sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your preferred doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing it thinly against the grain into strips.
Wipe the skillet clean and return it to medium heat, then place the tortilla in the pan.
Sprinkle half of the cheese on one side of the tortilla, then layer the steak and sautéed vegetables over the cheese.
Top with the remaining cheese, fold the tortilla in half, and cook for 2 minutes per side until the exterior is toasted and the cheese is fully melted.
Slice into wedges and serve immediately while hot.