YOUR SOLIN GENERATED RECIPE
Pan-seared flank steak and sautéed peppers folded into a crisp sprouted grain tortilla with melted grass-fed cheddar for a savory, protein-packed meal.
INGREDIENTS
5 oz Flank steak
1 whole Sprouted grain tortilla
0.5 oz Grass-fed cheddar cheese
0.25 cup Red bell pepper
0.25 cup Yellow onion
0.5 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Fresh cilantro
PREPARATION
Season the flank steak evenly on both sides with sea salt, black pepper, and garlic powder.
Heat a cast-iron skillet over medium-high heat with half of the avocado oil.
Sear the steak for 4-5 minutes per side until medium-rare, then remove from the pan to rest for 5 minutes.
In the same skillet, add the remaining oil along with the sliced red bell peppers and onions, sautéing until tender and slightly charred.
Thinly slice the rested steak against the grain into bite-sized strips.
Wipe the skillet clean, place the sprouted grain tortilla in the pan, and sprinkle the shredded cheddar cheese over one half.
Layer the sliced steak and sautéed vegetables over the cheese, then fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden and crisp, then garnish with fresh cilantro before serving.