YOUR SOLIN GENERATED RECIPE
Steak and Cheese Quesadillas
Pan-seared flank steak and sautéed peppers folded into a crisp sprouted grain tortilla with melted grass-fed cheddar for a savory, golden-brown finish.
INGREDIENTS
5 oz Flank steak
1 medium Sprouted grain tortilla
0.75 oz Grass-fed cheddar cheese
0.25 cup Red bell pepper
0.25 cup Yellow onion
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Fresh cilantro
PREPARATION
Thinly slice the flank steak against the grain and season evenly with sea salt, black pepper, and garlic powder.
Heat half of the olive oil in a large skillet over medium-high heat and sear the steak strips for 2-3 minutes until browned, then set aside.
Add the remaining oil to the same skillet and sauté the sliced onions and bell peppers until they are tender and slightly charred.
Wipe the skillet clean and place the sprouted grain tortilla inside, sprinkling half of the shredded cheddar over one half of the tortilla.
Layer the cooked steak and sautéed vegetables over the cheese, then top with the remaining cheese and fold the tortilla over to close.
Cook for 2 minutes per side until the tortilla is crunchy and the cheese is fully melted.
Remove from heat, slice into wedges, and garnish with fresh cilantro before serving.