YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak Quesadillas with Peppers
Sizzling strips of grass-fed steak and charred bell peppers folded into a toasted tortilla with melted sharp cheddar for a savory, golden-brown finish.
INGREDIENTS
5 oz Grass-fed flank steak
1 large Whole wheat tortilla
0.75 oz Sharp cheddar cheese
0.5 cup Red bell pepper
0.5 cup Yellow onion
1 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, red bell pepper, and yellow onion into thin, uniform strips.
In a small bowl, toss the steak strips with sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the peppers and onions to the skillet, sautéing for 4-5 minutes until they are tender and show slight char marks.
Push the vegetables to the side of the pan, then add the steak strips in a single layer, searing for 2-3 minutes per side until browned.
Remove the steak and vegetables from the pan and wipe the skillet clean with a paper towel.
Place the tortilla in the skillet over medium heat, sprinkle the cheddar cheese over one half, and top with the steak and vegetable mixture.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is crispy and the cheese has completely melted.