YOUR SOLIN GENERATED RECIPE
Seared Steak Quesadillas with Peppers
Pan-seared grass-fed steak strips and crisp bell peppers folded into a toasted tortilla with melted sharp cheddar for a savory and satisfying crunch.
INGREDIENTS
5 oz Top sirloin steak
1 medium Sprouted grain tortilla
1 oz Sharp cheddar cheese
0.5 cup Red bell pepper
0.5 cup Green bell pepper
0.25 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Slice the steak into thin strips and season evenly with sea salt, black pepper, and garlic powder.
Heat half of the avocado oil in a cast-iron skillet over medium-high heat.
Add the steak strips to the hot skillet and sear for 2-3 minutes until browned and cooked to your desired level of doneness, then remove and set aside.
Add the remaining oil to the same skillet and sauté the sliced red and green bell peppers until they are tender-crisp and slightly charred.
Wipe the skillet clean and place the sprouted grain tortilla inside, sprinkling half of the cheddar cheese over one side of the tortilla.
Layer the seared steak and sautéed peppers over the cheese, then top with the remaining cheese and fold the tortilla in half.
Cook for 2 minutes per side over medium heat until the tortilla is golden brown and the cheese is fully melted.