YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak and Pepper Quesadillas
Pan-searing lean flank steak and crisp bell peppers creates a savory filling for these whole wheat quesadillas toasted with melted cheese.
INGREDIENTS
5 oz flank steak
0.5 medium whole wheat tortilla
1 oz part-skim mozzarella cheese
0.5 cup bell peppers
0.25 cup red onion
0.25 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp smoked paprika
PREPARATION
1. Slice the flank steak into thin strips and season evenly with the sea salt, black pepper, garlic powder, and smoked paprika.
2. Heat the avocado oil in a large non-stick skillet over medium-high heat.
3. Add the steak strips to the pan and sear for 2 to 3 minutes until browned, then remove the steak and set it aside.
4. In the same skillet, sauté the sliced bell peppers and red onions for 4 to 5 minutes until they are tender and slightly charred.
5. Lay the whole wheat tortilla flat and sprinkle half of the mozzarella cheese over one half of the surface.
6. Layer the seared steak and sautéed vegetables over the cheese, then top with the remaining mozzarella.
7. Fold the tortilla in half and place it back in the skillet over medium heat.
8. Toast the quesadilla for 2 minutes per side until the exterior is golden brown and the cheese is gooey and melted.