YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak Quesadillas with Peppers
Thinly sliced flank steak pan-seared with vibrant bell peppers and onions, folded into a crisp whole wheat tortilla with melted grass-fed cheddar.
INGREDIENTS
5 oz Flank steak
0.5 medium Whole wheat tortilla
0.13 cup Shredded grass-fed cheddar cheese
0.5 cup Sliced bell peppers
0.25 cup Sliced red onion
0.25 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 into thin strips across the grain and season with sea salt, black pepper, garlic powder, and smoked paprika.
Heat avocado oil in a large cast-iron 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 tender-crisp and slightly charred.
Wipe the skillet clean and place the tortilla inside over medium heat.
Spread the shredded cheddar cheese over one half of the tortilla, then top with the cooked steak and sautéed vegetables.
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.