YOUR SOLIN GENERATED RECIPE
Seared Steak and Pepper Quesadillas
Pan-seared grass-fed steak and crisp bell peppers folded into a toasted sprouted grain tortilla with melted Monterey Jack cheese for a savory, golden-brown finish.
INGREDIENTS
2.75 oz flank steak
1 medium sprouted grain tortilla
1 oz Monterey Jack cheese
0.5 cup bell peppers
0.25 cup red onion
0.5 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp cumin
PREPARATION
Season the flank steak evenly with sea salt, black pepper, garlic powder, and cumin on both sides.
Heat one teaspoon of avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Sear the steak for 4 minutes per side for medium-rare, then remove from the pan and let it rest for 5 minutes before slicing thinly against the grain.
In the same skillet, add the sliced bell peppers and red onion, sautéing for about 5 minutes until they are tender and slightly charred.
Wipe the skillet clean and add the remaining teaspoon of avocado oil over medium heat.
Lay the sprouted grain tortilla in the skillet, sprinkle the Monterey Jack cheese over one half, and top with the sliced steak and sautéed vegetables.
Fold the tortilla in half and cook for 2 to 3 minutes per side until the cheese is completely melted and the exterior is perfectly crisp.