YOUR SOLIN GENERATED RECIPE
Seared Steak and Pepper Quesadillas
Tender flank steak seared with crisp bell peppers and onions, folded into a toasted tortilla with melted sharp cheddar for a satisfying crunch.
INGREDIENTS
5 oz Flank steak
1 medium Sprouted grain tortilla
0.5 oz Sharp cheddar cheese
0.5 cup Bell pepper
0.25 cup Red onion
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Cumin
PREPARATION
Thinly slice the flank steak against the grain into strips.
Toss the steak strips with the sea salt, black pepper, garlic powder, and cumin until evenly coated.
Heat half of the olive oil in a large skillet over medium-high heat and sear the steak strips until browned, then remove from the pan.
Add the remaining oil to the same skillet along with the sliced bell peppers and onions, sautéing until they are tender-crisp and slightly caramelized.
Place the tortilla in the skillet, layer one half with the shredded cheddar cheese, seared steak, and sautéed vegetables, then fold the tortilla over.
Cook for approximately 2 minutes per side until the tortilla is golden brown and the cheese has fully melted.