YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak Quesadillas
Pan-seared flank steak and caramelized peppers tucked into a crisp sprouted grain tortilla with melted grass-fed cheddar for a savory, golden-brown finish.
INGREDIENTS
5 oz flank steak
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp ground cumin
0.25 tsp chili powder
0.25 tsp avocado oil
0.25 cup red bell pepper
0.25 cup red onion
1 medium sprouted grain tortilla
0.5 oz grass-fed cheddar cheese
PREPARATION
Pat the flank steak dry with a paper towel and season both sides evenly with sea salt, black pepper, cumin, and chili powder.
Heat a cast-iron skillet over medium-high heat and add half of the avocado oil.
Sear the steak for 3 to 4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
While the steak rests, add the remaining oil to the same skillet and sauté the sliced bell peppers and onions until tender and slightly charred.
Thinly slice the rested steak against the grain into bite-sized strips.
Wipe the skillet clean and return it to medium heat, then place the sprouted grain tortilla in the center.
Spread half of the shredded cheddar on one side of the tortilla, then layer on the sliced steak and sautéed vegetables.
Top the filling with the remaining cheese and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is crisp and the cheese is fully melted, then slice into wedges and serve.