YOUR SOLIN GENERATED RECIPE
Seared Steak Quesadillas with Peppers
Tender seared flank steak and vibrant bell peppers are folded into a toasted tortilla with melted sharp cheddar for a satisfying, smoky finish.
INGREDIENTS
6 oz Flank steak
0.5 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Extra virgin olive oil
0.5 cup Bell peppers
0.25 cup Red onion
0.5 medium Whole wheat tortilla
0.25 oz Sharp cheddar cheese
PREPARATION
Season the flank steak evenly on both sides with sea salt, black pepper, ground cumin, and garlic powder.
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.
Place the steak in the hot skillet and sear for 3 to 4 minutes per side for medium-rare doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
Add the sliced bell peppers and red onion to the same skillet, sautéing for 5 minutes until tender and slightly charred.
Wipe the skillet clean and place the tortilla inside, sprinkling half of the shredded cheddar on one side.
Layer the sliced steak and sautéed vegetables over the cheese, top with the remaining cheese, and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is completely melted.