YOUR SOLIN GENERATED RECIPE
Seared flank steak and sautéed bell peppers are folded into a crisp whole wheat tortilla with melted Monterey Jack.
INGREDIENTS
5 oz Flank steak
1 large Whole wheat tortilla
0.5 oz Monterey Jack cheese
0.25 cup Red bell pepper
0.25 cup Yellow onion
0.5 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Ground cumin
PREPARATION
Slice the flank steak into thin strips across the grain to ensure tenderness.
Season the steak strips evenly with sea salt, black pepper, and ground cumin.
Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering.
Add the steak to the skillet and sear for 2-3 minutes until browned and juicy, then remove and set aside.
In the same skillet, sauté the sliced bell peppers and onions for 4 minutes until they are slightly softened and charred.
Lay the tortilla flat and sprinkle half of the Monterey Jack cheese on one side.
Layer the seared steak and sautéed vegetables over the cheese, then top with the remaining cheese.
Fold the tortilla in half and cook in the skillet for 2 minutes per side until the exterior is crisp and the cheese is fully melted.
Slice into wedges and serve immediately.