YOUR SOLIN GENERATED RECIPE
Seared Steak and Pepper Quesadillas
Pan-seared grass-fed steak strips and crisp bell peppers folded into a toasted tortilla with melted cheese for a savory, golden crunch.
INGREDIENTS
4 oz Top sirloin steak
1 medium Whole wheat tortilla
0.13 cup Shredded cheddar cheese
0.5 cup Bell peppers
0.25 cup Red 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 Ground cumin
PREPARATION
Pat the steak dry with a paper towel and season both sides evenly with sea salt, black pepper, garlic powder, and ground cumin.
Heat the olive oil in a large cast-iron skillet over medium-high heat until the oil is shimmering.
Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
In the same skillet, add the sliced bell peppers and red onion, sautéing for 4-5 minutes until they are tender and slightly charred.
Slice the rested steak against the grain into thin, bite-sized strips.
Wipe the skillet clean, place the tortilla inside over medium heat, and sprinkle half of the shredded cheese over one half of the tortilla.
Layer the steak strips and sautéed vegetables over the cheese, top with the remaining cheese, and fold the tortilla in half.
Cook for 2-3 minutes per side until the tortilla is golden brown and the cheese is completely melted.