YOUR SOLIN GENERATED RECIPE
Seared Steak and Pepper Quesadillas
Pan-seared flank steak and sautéed peppers folded into a crisp whole wheat tortilla with melted sharp cheddar for a savory, satisfying crunch.
INGREDIENTS
4 oz Flank steak
1 medium Whole wheat tortilla
0.75 oz Sharp cheddar cheese
0.25 cup Red bell pepper
0.25 cup Yellow onion
0 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Cumin
PREPARATION
Season the flank steak evenly on both sides with sea salt, black pepper, garlic powder, and cumin.
Thinly slice the red bell pepper and yellow onion into long strips.
Heat half of the olive oil in a cast-iron skillet over medium-high heat and sear the steak for 3 to 4 minutes per side for medium-rare.
Transfer the steak to a cutting board to rest for 5 minutes before slicing thinly against the grain.
Add the remaining olive oil to the skillet and sauté the peppers and onions until they are tender and slightly charred.
Wipe the skillet clean and place the tortilla inside over medium heat, layering half the cheese on one side.
Top the cheese with the sliced steak and sautéed vegetables, add the remaining cheese, and fold the tortilla over.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.