YOUR SOLIN GENERATED RECIPE
Seared Steak and Pepper Quesadillas
Pan-seared flank steak and crisp bell peppers folded into a toasted whole wheat tortilla with melted sharp cheddar for a savory, golden-brown finish.
INGREDIENTS
6 oz Flank steak
0.25 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.5 cup Bell pepper
0.25 cup Red onion
0.5 medium Whole wheat tortilla
0.5 oz Sharp cheddar cheese
PREPARATION
Season the sliced flank steak with sea salt, black pepper, and garlic powder.
Heat avocado oil in a large skillet over medium-high heat and sear the steak until browned, then remove from the pan.
In the same skillet, sauté the sliced bell peppers and red onions until they are tender and slightly charred.
Place the whole wheat tortilla in the skillet, layering half with the shredded cheddar, seared steak, and sautéed vegetables.
Fold the tortilla over and cook for 2 minutes per side until the cheese is melted and the exterior is perfectly crisp.