YOUR SOLIN GENERATED RECIPE
Seared Steak and Pepper Quesadillas
Sautéed flank steak and crisp bell peppers folded into a toasted sprouted grain tortilla with melted sharp cheddar for a savory, golden-brown finish.
INGREDIENTS
5 oz Flank steak
1 medium Sprouted grain tortilla
0.5 oz Sharp cheddar cheese
0.5 cup Red bell pepper
0.25 cup Red onion
1 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
PREPARATION
Slice the flank steak against the grain into thin strips and toss with sea salt, black pepper, garlic powder, and smoked paprika.
Heat half of the avocado oil in a large skillet over medium-high heat and sauté the sliced peppers and onions until tender and slightly charred.
Remove the vegetables from the pan, add the remaining oil, and sear the steak strips for 2-3 minutes until browned and caramelized.
Wipe the skillet clean, place the tortilla in the pan, and sprinkle half the cheddar on one side.
Top with the steak and peppers, add the remaining cheese, fold the tortilla, and toast until the cheese is melted and the shell is crispy.