YOUR SOLIN GENERATED RECIPE
Seared Steak & Pepper Quesadillas
Lean top sirloin seared with crisp bell peppers and onions, folded into a toasted sprouted grain tortilla with melted sharp cheddar for a satisfying crunch.
INGREDIENTS
5 oz Top sirloin steak
1 large Sprouted grain tortilla
1 oz Sharp cheddar cheese
0.5 cup Bell peppers
0.25 cup Red onion
0 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Cumin
PREPARATION
Thinly slice the top sirloin against the grain into bite-sized strips.
Toss the steak strips in a bowl with the sea salt, black pepper, garlic powder, and cumin until evenly coated.
Heat the avocado oil in a cast-iron skillet over medium-high heat.
Add the sliced bell peppers and red onions to the skillet and sauté for 4-5 minutes until they are tender and slightly charred.
Remove the vegetables from the pan and set aside.
Add the steak strips to the hot skillet in a single layer and sear for 2-3 minutes until browned and cooked through.
Wipe the skillet clean and place the sprouted grain tortilla in the pan over medium heat.
Sprinkle half of the cheddar cheese over one half of the tortilla, then layer on the steak and pepper mixture.
Top with the remaining cheese and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.