YOUR SOLIN GENERATED RECIPE
Seared Steak and Pepper Quesadillas
Pan-seared flank steak and crisp bell peppers folded into a toasted tortilla with melted sharp cheddar for a savory, protein-packed meal.
INGREDIENTS
4.5 oz Flank steak
1 medium Flour tortilla
2 tbsp Shredded sharp cheddar cheese
0.5 cup Bell peppers
0.25 cup Red onion
1 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
Rub the flank steak with sea salt, black pepper, garlic powder, and smoked paprika.
Heat olive oil in a heavy skillet over medium-high heat and sear the steak for 4 minutes per side.
Transfer the steak to a cutting board to rest for 5 minutes before slicing into thin strips against the grain.
Sauté the bell peppers and red onion in the same skillet until they are tender and slightly charred.
Wipe the skillet clean, place the tortilla inside, and layer with half the cheese, steak, and vegetables.
Top with the remaining cheese, fold the tortilla, and cook until the outside is golden and crispy.