YOUR SOLIN GENERATED RECIPE
Seared Steak & Pepper Quesadillas
Tender flank steak seared with crisp bell peppers and onions, folded into a toasted tortilla with melted cheese for a satisfying, savory crunch.
INGREDIENTS
5 oz Flank steak
0.5 tsp Avocado oil
0.5 cup Bell peppers
0.25 cup Red onion
0.5 medium Whole wheat tortilla
0.25 oz Shredded cheddar cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Ground cumin
PREPARATION
Season the flank steak evenly on both sides with sea salt, black pepper, and ground cumin.
Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Place the steak in the skillet and sear for 3 to 4 minutes per side for medium-rare, then remove and let rest on a cutting board.
In the same skillet, add the sliced bell peppers and red onions, sautéing for 5 minutes until softened and slightly charred.
Thinly slice the rested steak against the grain into bite-sized strips.
Wipe the skillet clean and place the tortilla inside over medium heat.
Spread the shredded cheese over the entire tortilla, then layer the steak and sautéed vegetables on one half.
Fold the tortilla in half and press down firmly, cooking for 2 minutes per side until the exterior is golden brown and the cheese is fully melted.
Slice into wedges and serve immediately while hot.