YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak and Pepper Quesadillas
Sliced flank steak pan-seared with vibrant bell peppers and onions, folded into a crisp whole wheat tortilla with melted sharp cheddar cheese.
INGREDIENTS
5 oz Flank steak
0.25 tsp Olive oil
0.5 cup Bell pepper
0.25 cup Red onion
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.5 medium Whole wheat tortilla
0.5 oz Sharp cheddar cheese
PREPARATION
Pat the flank steak dry with a paper towel and season both sides evenly with sea salt, black pepper, and garlic powder.
Heat the olive oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.
Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
In the same skillet, sauté the sliced bell peppers and onions for 4-5 minutes until they are tender and show slight charred edges.
Thinly slice the rested steak against the grain into bite-sized strips.
Wipe the skillet clean and place the tortilla inside over medium heat, sprinkling half of the cheddar cheese over one side.
Layer the sliced steak and sautéed vegetables over the cheese, top with the remaining cheese, and fold the tortilla in half.
Cook for 2-3 minutes per side until the tortilla is golden brown and the cheese is completely melted.