YOUR SOLIN GENERATED RECIPE
Seared Steak and Pepper Quesadillas
Pan-seared grass-fed steak strips and crisp bell peppers folded into a toasted sprouted grain tortilla with melted sharp cheddar for a savory, golden-brown finish.
INGREDIENTS
5 oz Grass-fed flank steak
1 medium Sprouted grain tortilla
1 oz Sharp cheddar cheese
0.5 cup Red bell pepper
0.25 cup Red onion
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
PREPARATION
Slice the grass-fed flank steak into thin, uniform strips and season thoroughly with sea salt, black pepper, garlic powder, and smoked paprika.
Heat half of the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the steak strips to the skillet and sear for 2-3 minutes until browned and caramelized, then remove the meat and set aside.
Add the remaining olive oil to the same skillet and sauté the sliced red bell peppers and onions for 4-5 minutes until they are tender-crisp with slight char marks.
Wipe the skillet clean and place the sprouted grain tortilla in the pan over medium heat.
Sprinkle half of the shredded cheddar on one side of the tortilla, layer on the steak and sautéed vegetables, and top with the remaining cheese.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden-brown and the cheese is completely melted.
Slice into wedges and serve immediately while the cheese is gooey and warm.