YOUR SOLIN GENERATED RECIPE
Seared Steak Quesadillas with Peppers
Pan-seared sirloin strips and crisp bell peppers tucked into a toasted whole wheat tortilla with melted grass-fed cheese for a savory, golden-brown finish.
INGREDIENTS
5 oz top sirloin steak
1 medium whole wheat tortilla
0.5 cup bell peppers
0.25 cup red onion
2 tbsp grass-fed cheddar cheese
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 top sirloin into thin strips against the grain for maximum tenderness.
In a small bowl, combine the sea salt, black pepper, garlic powder, and smoked paprika, then toss with the steak strips to coat evenly.
Heat half of the avocado oil in a large skillet over medium-high heat and sauté the bell peppers and red onion until they are tender-crisp and slightly charred.
Remove the vegetables from the pan, add the remaining oil, and sear the seasoned steak strips for 2-3 minutes until browned and cooked through.
Wipe the skillet clean, place the tortilla inside, and layer the cheese, steak, and vegetables on one half before folding and toasting until the cheese is melted and the exterior is golden.