YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak and Pepper Quesadillas
Pan-seared flank steak strips and crisp-tender bell peppers folded into a toasted tortilla with melted grass-fed cheddar for a savory, golden-brown finish.
INGREDIENTS
3 oz flank steak
0.5 cup bell pepper
0.25 cup red onion
0.5 tsp avocado oil
0.25 tsp chili powder
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.5 medium whole wheat tortilla
0.5 oz grass-fed cheddar cheese
PREPARATION
Slice the flank steak into thin strips against the grain and thinly slice the bell peppers and onions.
Heat half of the avocado oil in a large skillet over medium-high heat.
Add the bell peppers and red onions to the skillet and sauté for 3-4 minutes until they are crisp-tender.
Remove the vegetables from the pan and set them aside on a plate.
Add the remaining avocado oil to the same skillet.
Season the steak strips evenly with the chili powder, ground cumin, sea salt, and black pepper.
Sear the steak strips in the hot skillet for 2-3 minutes until they are browned and cooked to your desired level.
Wipe the skillet clean and place the whole wheat tortilla in the pan over medium heat.
Sprinkle the shredded cheddar cheese over the entire tortilla, then layer the steak and sautéed vegetables on one half.
Fold the tortilla in half and cook for 2 minutes per side until the cheese is fully melted and the tortilla is golden and crisp.