YOUR SOLIN GENERATED RECIPE
Seared Steak & Pepper Quesadillas
Pan-seared flank steak and vibrant bell peppers are folded into a crisp tortilla with melted Monterey Jack cheese for a savory, satisfying crunch.
INGREDIENTS
5 oz flank steak
0.5 cup bell peppers
0.25 cup red onion
1 medium whole wheat tortilla
0.75 oz Monterey Jack cheese
0.5 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Slice the flank steak into thin strips and season evenly with sea salt, black pepper, and garlic powder.
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
Add the steak strips to the skillet and sear for 2-3 minutes until browned and caramelized, then remove and set aside.
In the same skillet, sauté the sliced bell peppers and red onions for 4-5 minutes until they are tender and slightly charred.
Wipe the skillet clean and place the tortilla inside, sprinkling half of the cheese over one side of the tortilla.
Layer the seared steak and sautéed vegetables over the cheese, then top with the remaining cheese.
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 while hot.