YOUR SOLIN GENERATED RECIPE
Seared Steak and Pepper Quesadillas
Pan-seared flank steak and vibrant bell peppers folded into a toasted sprouted grain tortilla with melted sharp cheddar for a satisfying, savory crunch.
INGREDIENTS
5 oz Flank steak
0.75 medium Sprouted grain tortilla
0.5 oz Sharp cheddar cheese
0.5 cup Bell pepper
0.25 cup Red onion
0.5 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Cumin
PREPARATION
Slice the flank steak into very thin strips against the grain and toss with sea salt, black pepper, garlic powder, and cumin.
Heat half of the avocado oil in a large cast-iron skillet over medium-high heat and sauté the sliced bell peppers and red onions until tender-crisp.
Remove the vegetables from the skillet, add the remaining oil, and sear the steak strips for 2-3 minutes until browned and cooked through.
Wipe the skillet clean, place the sprouted grain tortilla inside, and sprinkle the sharp cheddar cheese over one half.
Top the cheese with the seared steak and sautéed vegetables, fold the tortilla over, and cook for 2 minutes per side until the exterior is golden and the cheese is melted.