YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak and Pepper Quesadillas
Pan-seared flank steak and crisp bell peppers folded into a toasted tortilla with melted Monterey Jack cheese for a savory, golden-brown finish.
INGREDIENTS
5 oz Flank steak
0.5 cup Bell pepper
0.25 cup Red onion
1 medium Whole wheat tortilla
0.5 oz Monterey Jack cheese
0 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Cumin
0.25 tsp Garlic powder
PREPARATION
Slice the flank steak into thin strips against the grain and thinly slice the bell peppers and red onion.
In a small bowl, combine the sea salt, black pepper, cumin, and garlic powder, then toss the steak strips in the seasoning until evenly coated.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the steak to the skillet and sear for 2-3 minutes until browned and caramelized, then remove the steak and set aside.
In the same skillet, add the bell peppers and onions, sautéing for 4-5 minutes until they are tender-crisp with charred edges.
Wipe the skillet clean and place the tortilla inside; sprinkle half the cheese on one side, then layer on the steak and sautéed vegetables.
Top with the remaining cheese, fold the tortilla over, and cook for 2 minutes per side until the exterior is toasted and the cheese is fully melted.