YOUR SOLIN GENERATED RECIPE
Seared Steak and Pepper Quesadillas
Tender flank steak seared with crisp bell peppers and onions, folded into a toasted whole wheat tortilla with melted sharp cheddar for a savory, satisfying crunch.
INGREDIENTS
4.75 oz Flank steak
1 medium Whole wheat tortilla
0.25 oz Sharp cheddar cheese
0.5 cup Bell peppers
0.25 cup Red onion
0.25 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Ground cumin
PREPARATION
Thinly slice the flank steak against the grain into bite-sized strips.
In a small bowl, combine the sea salt, black pepper, garlic powder, and ground cumin, then toss with the steak strips to coat evenly.
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
Add the sliced bell peppers and red onions to the skillet, sautéing for 3-4 minutes until they are tender yet still slightly crisp.
Remove the vegetables from the pan and add the seasoned steak, searing for 2-3 minutes until browned and cooked through.
Wipe the skillet clean and place the whole wheat tortilla in the pan over medium heat.
Sprinkle half of the cheddar cheese over one side of the tortilla, then layer on the cooked steak, peppers, and onions.
Top with the remaining cheese and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.