YOUR SOLIN GENERATED RECIPE
Tender flank steak seared to perfection and folded into a crisp whole wheat tortilla with melted cheddar and vibrant sautéed peppers.
INGREDIENTS
5 oz Flank steak
1 medium Whole wheat tortilla
0.75 oz Sharp cheddar cheese
0.25 cup Red bell pepper
0.25 cup Yellow onion
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Thinly slice the flank steak against the grain into bite-sized strips.
Season the steak strips evenly with sea salt, black pepper, and garlic powder.
Heat half of the olive oil in a cast-iron skillet over medium-high heat until shimmering.
Add the steak to the skillet and sear for 2-3 minutes until browned and caramelized; remove from the pan.
Add the remaining oil to the pan along with the sliced peppers and onions, sautéing until tender-crisp.
Wipe the skillet clean and place the tortilla inside over medium heat.
Layer one half of the tortilla with the shredded cheese, seared steak, and sautéed vegetables.
Fold the tortilla in half and press down firmly, cooking for 2 minutes per side until the exterior is golden and the cheese is melted.
Slice into wedges and serve immediately.