Lime-Marinated Steak and Bell Pepper Quesadillas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lime-Marinated Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Lime-Marinated Steak and Bell Pepper Quesadillas

Enjoy a zesty twist on the classic quesadilla with juicy lime-marinated flank steak, sautéed bell peppers, and a sprinkle of low‐fat cheese. This well-balanced meal infuses vibrant citrus notes and smoky char, making it perfect for a satisfying breakfast, lunch, or dinner.

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NUTRITION

415kcal
Protein
35.2g
Fat
15.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

3 oz Flank Steak

1 Whole Wheat Tortilla (approx. 50g)

1/2 medium Red Bell Pepper

1/2 medium Green Bell Pepper

1/4 cup Low-Fat Shredded Cheddar Cheese

1 tbsp Lime Juice

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    In a small bowl, mix lime juice, garlic powder, salt, and pepper for the marinade.

  • 2

    Place the flank steak in a shallow dish and pour the lime marinade over it. Allow it to marinate for at least 20 minutes at room temperature.

  • 3

    While marinating, thinly slice the red and green bell peppers.

  • 4

    Heat a non-stick skillet over medium-high heat and quickly sauté the bell peppers for 3-4 minutes until they start to soften. Remove and set aside.

  • 5

    Grill or pan-sear the marinated steak for about 3-4 minutes per side for medium-rare, then let it rest for a few minutes before slicing thinly.

  • 6

    Wipe the skillet clean and warm the whole wheat tortilla over medium heat. Sprinkle half of the low-fat cheese on one half of the tortilla.

  • 7

    Layer the sliced steak and sautéed peppers over the cheese, then sprinkle the remaining cheese on top.

  • 8

    Fold the tortilla over to form a quesadilla and cook for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 9

    Remove from heat, slice into wedges, and serve immediately.

Lime-Marinated Steak and Bell Pepper Quesadillas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lime-Marinated Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Lime-Marinated Steak and Bell Pepper Quesadillas

Enjoy a zesty twist on the classic quesadilla with juicy lime-marinated flank steak, sautéed bell peppers, and a sprinkle of low‐fat cheese. This well-balanced meal infuses vibrant citrus notes and smoky char, making it perfect for a satisfying breakfast, lunch, or dinner.

NUTRITION

415kcal
Protein
35.2g
Fat
15.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

3 oz Flank Steak

1 Whole Wheat Tortilla (approx. 50g)

1/2 medium Red Bell Pepper

1/2 medium Green Bell Pepper

1/4 cup Low-Fat Shredded Cheddar Cheese

1 tbsp Lime Juice

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    In a small bowl, mix lime juice, garlic powder, salt, and pepper for the marinade.

  • 2

    Place the flank steak in a shallow dish and pour the lime marinade over it. Allow it to marinate for at least 20 minutes at room temperature.

  • 3

    While marinating, thinly slice the red and green bell peppers.

  • 4

    Heat a non-stick skillet over medium-high heat and quickly sauté the bell peppers for 3-4 minutes until they start to soften. Remove and set aside.

  • 5

    Grill or pan-sear the marinated steak for about 3-4 minutes per side for medium-rare, then let it rest for a few minutes before slicing thinly.

  • 6

    Wipe the skillet clean and warm the whole wheat tortilla over medium heat. Sprinkle half of the low-fat cheese on one half of the tortilla.

  • 7

    Layer the sliced steak and sautéed peppers over the cheese, then sprinkle the remaining cheese on top.

  • 8

    Fold the tortilla over to form a quesadilla and cook for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 9

    Remove from heat, slice into wedges, and serve immediately.