YOUR SOLIN GENERATED RECIPE
Seared Steak and Pepper Quesadillas
Pan-seared flank steak and sautéed peppers folded into a toasted tortilla with melted sharp cheddar for a savory, protein-packed crunch.
INGREDIENTS
5 oz Grass-fed flank steak
1.5 oz Sharp cheddar cheese
1 medium Whole wheat tortilla
0.25 cup Red bell pepper
0.25 cup Yellow onion
0.5 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Cumin
0.25 tsp Garlic powder
PREPARATION
Thinly slice the flank steak against the grain into strips and season evenly with sea salt, black pepper, cumin, and garlic powder.
Heat the olive oil in a large non-stick skillet over medium-high heat and sear the steak strips until browned and cooked through, about 3-4 minutes.
Add the thinly sliced bell peppers and onions to the skillet, sautéing with the steak until the vegetables are tender and slightly caramelized.
Remove the steak and vegetable mixture from the pan and wipe the skillet clean.
Place the tortilla in the skillet over medium heat, sprinkle half of the cheese on one side, top with the steak and pepper mixture, and cover with the remaining cheese.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden brown and the cheese is fully melted.