YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak Quesadillas
Pan-seared flank steak strips and sautéed peppers folded into a crisp whole wheat tortilla with melted Monterey Jack for a savory and satisfying crunch.
INGREDIENTS
5 oz Flank steak
0.75 medium Whole wheat tortilla
0.25 oz Monterey Jack cheese
0.25 cup Red bell pepper
0.25 cup Yellow onion
0.25 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Ground cumin
PREPARATION
Slice the flank steak into thin strips against the grain and season evenly with sea salt, black pepper, garlic powder, and cumin.
Thinly slice the red bell pepper and yellow onion into strips.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the peppers and onions to the skillet, sautéing for 3-4 minutes until softened and slightly charred, then remove from the pan and set aside.
In the same skillet, add the steak strips in a single layer and sear for 2 minutes per side until browned and cooked through, then remove from the pan.
Wipe the skillet clean and place the tortilla in the pan over medium heat.
Spread the cheese over one half of the tortilla, then top with the cooked steak and sautéed vegetables.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden brown and the cheese is fully melted.
Slice into wedges and serve immediately.