YOUR SOLIN GENERATED RECIPE
Seared Steak & Pepper Quesadillas
Thinly sliced steak seared with crisp bell peppers and onions, folded into toasted tortillas with melted grass-fed cheddar for a savory, satisfying crunch.
INGREDIENTS
5 oz grass-fed flank steak
0.5 cup bell peppers
0.25 cup red onion
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.75 oz shredded grass-fed cheddar cheese
2 small sprouted grain tortillas
1 tbsp fresh cilantro
PREPARATION
Slice the flank steak into very thin strips against the grain and season with sea salt, black pepper, and garlic powder.
Heat a cast-iron skillet over medium-high heat with the olive oil.
Add the steak strips to the hot skillet and sear for 2-3 minutes until browned and caramelized, then remove from the pan.
In the same skillet, sauté the bell peppers and red onions for 3-4 minutes until they are tender-crisp.
Wipe the skillet clean and place one tortilla in the pan over medium heat.
Layer half the cheese, the steak and pepper mixture, and the remaining cheese onto the tortilla, then top with the second tortilla.
Cook for 2 minutes per side until the tortillas are golden brown and the cheese is completely melted.
Garnish with fresh cilantro and slice into wedges before serving.