YOUR SOLIN GENERATED RECIPE
Seared Steak Quesadillas with Peppers
Sautéed bell peppers and onions paired with thinly sliced seared flank steak inside a toasted whole wheat tortilla with melted sharp cheddar for a savory, satisfying crunch.
INGREDIENTS
5 oz Flank steak
0.5 tsp Avocado oil
0.5 cup Bell peppers
0.25 cup Red onion
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.5 large Whole wheat tortilla
0.5 oz Sharp cheddar cheese
PREPARATION
Season the flank steak evenly with sea salt, black pepper, and garlic powder on both sides.
Heat half of the avocado oil in a cast-iron skillet over medium-high heat and sear the steak for 3-4 minutes per side until cooked to your preference.
Remove the steak from the pan, let it rest for 5 minutes on a cutting board, then slice it thinly against the grain.
In the same skillet, add the remaining oil and sauté the sliced bell peppers and red onion until they are softened and slightly charred.
Wipe the skillet clean and place the tortilla inside over medium heat, sprinkling half of the shredded cheddar over 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, pressing down slightly, until the tortilla is golden brown and the cheese is completely melted.