YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak and Pepper Quesadillas
Pan-seared strips of lean steak and crisp bell peppers folded into a toasted sprouted grain tortilla with melted sharp cheddar cheese.
INGREDIENTS
5 oz Top sirloin steak
0.5 medium Sprouted grain tortilla
0.75 oz Sharp cheddar cheese
0.5 cup Red bell pepper
0.5 cup Green bell pepper
0.25 cup Red onion
0.5 tsp Avocado oil
0.5 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Slice the top sirloin steak into thin, bite-sized strips across the grain.
In a small bowl, combine the chili powder, cumin, garlic powder, sea salt, and black pepper.
Toss the steak strips in the spice blend until evenly coated.
Heat avocado oil in a large skillet over medium-high heat and sauté the sliced peppers and onions until they are tender-crisp.
Remove the vegetables from the pan and add the steak, searing for 2 to 3 minutes until browned and cooked through.
Wipe the skillet clean and place the tortilla in the pan, layering one half with the cooked steak, vegetables, and shredded cheddar.
Fold the tortilla over and cook for 2 minutes per side until the cheese is melted and the exterior is golden and toasted.