YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak Quesadillas with Peppers
Pan-seared strips of lean steak and crisp bell peppers folded into a toasted sprouted grain tortilla with melted grass-fed cheddar for a savory, satisfying crunch.
INGREDIENTS
5 oz Top sirloin steak
0.5 medium Sprouted grain tortilla
0.5 oz Shredded grass-fed cheddar cheese
0.5 cup Bell peppers
0.25 cup Red onion
0 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Cumin
PREPARATION
Slice the top sirloin steak into thin strips and season evenly with sea salt, black pepper, garlic powder, and cumin.
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
Add the steak strips to the pan and sear until browned and cooked through, about 2-3 minutes, then remove from the pan and set aside.
In the same skillet, sauté the sliced bell peppers and red onion until they are tender-crisp and slightly caramelized.
Wipe the skillet clean and place the sprouted grain tortilla in the pan over medium heat.
Sprinkle half of the shredded cheddar cheese onto one half of the tortilla, then layer on the seared steak and sautéed vegetables.
Top with the remaining cheese and fold the tortilla in half to cover the filling.
Cook for approximately 2 minutes per side until the tortilla is golden brown and the cheese is completely melted.