YOUR SOLIN GENERATED RECIPE
Pan-seared flank steak and sautéed peppers folded into a crisp sprouted grain tortilla with melted grass-fed cheddar for a savory, golden finish.
INGREDIENTS
5 oz flank steak
0.5 medium sprouted grain tortilla
0.5 oz grass-fed cheddar cheese
0.5 cup bell pepper
0.25 cup red onion
0.5 tsp extra virgin olive oil
0.25 tsp ground cumin
0.25 tsp chili powder
0.25 tsp sea salt
0.13 tsp black pepper
PREPARATION
Slice the flank steak into thin strips across the grain and season with the cumin, chili powder, sea salt, and black pepper.
Heat a cast-iron skillet over medium-high heat with half of the olive oil until shimmering.
Add the steak strips to the hot skillet and sear for 2 to 3 minutes until browned and cooked through, then remove and set aside.
In the same skillet, add the remaining oil along with the sliced bell peppers and onions, sautéing until they are tender-crisp.
Wipe the skillet clean and place the tortilla inside over medium heat.
Layer the seared steak, sautéed vegetables, and shredded cheddar cheese onto one half of the tortilla.
Fold the tortilla over and cook for approximately 2 minutes per side until the cheese is completely melted and the exterior is perfectly crisp.