YOUR SOLIN GENERATED RECIPE
Seared Steak & Pepper Quesadillas
Pan-seared grass-fed steak strips and vibrant bell peppers tucked into a toasted sprouted grain tortilla with melted sharp cheddar for a satisfying, savory crunch.
INGREDIENTS
5 oz Flank steak
1 tsp Olive oil
0.5 cup Bell pepper
0.25 cup Red onion
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 large Sprouted grain tortilla
1 oz Sharp cheddar cheese
PREPARATION
Thinly slice the flank steak against the grain and season evenly with sea salt, black pepper, and garlic powder.
Heat the olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
Add the steak strips to the skillet and sear for 2-3 minutes until deeply browned and caramelized, then remove the steak and set it aside.
In the same skillet, sauté the sliced bell peppers and red onions for 4-5 minutes until they are tender-crisp and show slight char marks.
Wipe the skillet clean and place the sprouted grain tortilla inside over medium heat.
Sprinkle half of the shredded cheddar on one side of the tortilla, then layer on the seared steak and the sautéed vegetables.
Top the filling with the remaining cheddar and fold the tortilla in half to close.
Cook for approximately 2 minutes per side until the tortilla is golden brown and the cheese is completely melted.