YOUR SOLIN GENERATED RECIPE
Seared Steak Quesadillas with Peppers
Seared flank steak with a juicy finish, folded into a crisp sprouted grain tortilla with melted sharp cheddar and vibrant sautéed peppers.
INGREDIENTS
5 oz Flank steak
0.5 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.5 cup Bell peppers
0.25 cup Red onion
1 medium Sprouted grain tortilla
1 oz Sharp cheddar cheese
PREPARATION
Pat the flank steak dry and season both sides with sea salt, black pepper, and garlic powder.
Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.
Place the steak in the skillet and sear for 3 to 4 minutes per side for medium-rare, then remove from the pan and let it rest for 5 minutes.
In the same skillet, add the sliced bell peppers and red onions, sautéing for 5 minutes until they are tender and have developed a slight char.
Thinly slice the rested steak against the grain into bite-sized strips.
Wipe the skillet clean and place the sprouted grain tortilla in the center over medium heat.
Sprinkle the shredded sharp cheddar over one half of the tortilla, then layer on the sliced 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.