YOUR SOLIN GENERATED RECIPE
Seared Steak and Pepper Quesadillas
Flank steak seared to a juicy finish and folded into a crisp tortilla with sautéed peppers and melted sharp cheddar for a savory, golden crunch.
INGREDIENTS
4 oz flank steak
0.5 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.5 cup bell pepper
0.25 cup red onion
0.5 medium whole wheat tortilla
0.25 oz sharp cheddar cheese
PREPARATION
Pat the flank steak dry with paper towels and season both sides evenly with sea salt, black pepper, and garlic powder.
Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.
Place the steak in the skillet and sear for 3 to 4 minutes per side for medium-rare; remove from the pan and let rest for 5 minutes before slicing thinly against the grain.
In the same skillet, add the sliced bell peppers and red onions, sautéing for 4 to 5 minutes until tender and slightly charred.
Wipe the skillet clean and place the tortilla inside over medium heat.
Sprinkle half of the cheddar cheese over the entire tortilla, then layer the sliced steak and sautéed vegetables on one half.
Top the vegetables 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 completely melted.
Slice into wedges and serve immediately.