YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak Quesadillas with Peppers
Pan-seared steak and crisp bell peppers are folded into a toasted tortilla with melted sharp cheddar for a savory, protein-packed meal.
INGREDIENTS
4.5 oz Grass-fed flank steak
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Ground cumin
1 tsp Avocado oil
0.5 cup Bell peppers
0.25 cup Red onion
1 medium Whole wheat tortilla
0.75 oz Sharp cheddar cheese
1 tbsp Fresh cilantro
PREPARATION
1. Season the grass-fed flank steak with sea salt, black pepper, and ground cumin.
2. Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering.
3. Sear the flank steak for 3-4 minutes per side for medium-rare, then remove and let rest for 5 minutes before slicing thinly against the grain.
4. In the same skillet, sauté the bell peppers and red onion until tender-crisp and slightly charred.
5. Wipe the skillet clean and place the whole wheat tortilla inside over medium heat.
6. Layer half of the sharp cheddar cheese, the sliced steak, sautéed vegetables, and the remaining cheese on one half of the tortilla.
7. Fold the tortilla over and cook for 2 minutes per side until the exterior is golden brown and the cheese is fully melted.
8. Slice into wedges and garnish with fresh cilantro.