YOUR SOLIN GENERATED RECIPE
Seared Steak Quesadillas with Peppers
Tender flank steak and crisp bell peppers are seared in a hot skillet and folded into a toasted tortilla with melted, sharp white cheddar.
INGREDIENTS
5 oz Flank steak
0.5 medium Whole wheat tortilla
0.75 oz Sharp white cheddar cheese
0.5 cup Red bell pepper
0.25 cup Yellow onion
0.25 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
PREPARATION
Slice the flank steak against the grain into thin strips and season evenly with sea salt, black pepper, garlic powder, and smoked paprika.
Heat half of the olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced red bell peppers and yellow onions to the skillet, sautéing for 3-4 minutes until they are tender and slightly charred, then remove and set aside.
Add the remaining oil to the same skillet and sear the steak strips for 2 minutes per side until browned and cooked through.
Wipe the skillet clean and place the tortilla inside over medium heat.
Spread the shredded cheddar cheese over one half of the tortilla, then layer on the seared steak and sautéed peppers and onions.
Fold the tortilla in half and press down firmly, cooking for 2 minutes per side until the cheese is melted and the exterior is golden and crisp.
Slice into wedges and serve immediately while hot.