YOUR SOLIN GENERATED RECIPE
Seared Steak & Pepper Quesadillas
Sizzling flank steak seared with crisp bell peppers and onions, folded into a toasted sprouted grain tortilla with melted sharp grass-fed cheddar.
INGREDIENTS
5 oz flank steak
0.5 tsp avocado oil
0.5 cup bell peppers
0.25 cup red onion
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.5 large sprouted grain tortilla
0.13 cup grass-fed cheddar cheese
PREPARATION
Thinly slice the flank steak against the grain into bite-sized strips to ensure maximum tenderness.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.
Add the steak strips, sliced bell peppers, and onions to the skillet, then season evenly with sea salt, black pepper, and garlic powder.
Sear the mixture for 4-5 minutes, tossing occasionally, until the steak is browned and the vegetables are tender-crisp.
Remove the steak and pepper mixture from the pan and set aside, then wipe the skillet clean with a paper towel.
Place the sprouted grain tortilla in the skillet, sprinkle half of the shredded cheddar on one side, top with the steak and pepper mixture, and finish with the remaining cheese.
Fold the tortilla in half and cook for approximately 2 minutes per side until the exterior is golden brown and the cheese is completely melted.