YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak and Pepper Quesadillas
Pan-seared flank steak and vibrant bell peppers are folded into a crisp whole wheat tortilla with melted pepper jack cheese for a satisfying, savory bite.
INGREDIENTS
5 oz Flank steak
0.5 large Whole wheat tortilla
0.13 cup Pepper jack cheese
0.5 cup Bell peppers
0.25 cup Red onion
0.5 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Cumin
PREPARATION
Season the flank steak evenly on both sides with sea salt, black pepper, garlic powder, and cumin.
Heat the olive oil in a 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 from the pan and let it rest for 5 minutes.
While the steak rests, add the sliced bell peppers and red onions to the same skillet and sauté until they are tender and slightly charred.
Thinly slice the rested steak against the grain into bite-sized strips.
Wipe out the skillet and place the tortilla inside over medium heat.
Sprinkle half of the pepper jack cheese over one half of the tortilla, then layer the steak and sautéed vegetables on top.
Add the remaining cheese over the filling and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.
Slice into wedges and serve immediately.