YOUR SOLIN GENERATED RECIPE
Seared Steak Quesadillas with Peppers
Seared flank steak and sautéed bell peppers folded into a toasted whole wheat tortilla with melted sharp cheddar for a savory, protein-packed finish.
INGREDIENTS
5.5 oz Flank steak
0.5 whole Whole wheat tortilla
0.5 oz Shredded sharp cheddar cheese
0.5 cup Sliced bell peppers
0.25 cup Sliced red onion
0.5 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Ground cumin
PREPARATION
Slice the flank steak into very thin strips against the grain and season evenly with sea salt, black pepper, garlic powder, and ground cumin.
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 hot skillet in a single layer and sear for 2-3 minutes without moving them to develop a deep brown crust, then toss and cook for 1 more minute before removing from the pan.
In the same skillet, add the sliced bell peppers and red onion, sautéing for 4-5 minutes until they are tender and show slight charred edges.
Lay the whole wheat tortilla flat and sprinkle half of the shredded cheddar cheese over one half of the tortilla.
Layer the seared steak and sautéed vegetables over the cheese, then top with the remaining cheddar and fold the tortilla over to close.
Wipe the skillet clean and return to medium heat; place the quesadilla in the pan and toast for 2-3 minutes per side until the tortilla is golden brown and the cheese is completely melted.
Remove from the heat, let rest for one minute, then slice into wedges and serve immediately.