Seared Steak Strips with Black Beans and Roasted Peppers

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

Seared Steak Strips with Black Beans and Roasted Peppers

YOUR SOLIN GENERATED RECIPE

Seared Steak Strips with Black Beans and Roasted Peppers

Enjoy a vibrant and hearty lunch showcasing tender seared steak strips paired with savory black beans and sweet roasted peppers. This dish brings a delightful mix of smoky char, juicy meat, and the natural sweetness of roasted bell peppers, finished with a light drizzle of olive oil.

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NUTRITION

374kcal
Protein
33.7g
Fat
17.2g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Flank Steak (approx 100g)

1/2 cup Black Beans (approx 130g)

1/2 cup Red Bell Pepper, sliced (approx 75g)

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the flank steak dry and season generously with salt and pepper.

  • 2

    Heat a skillet over medium-high heat until very hot. Sear the steak strips for about 2-3 minutes per side until browned but still medium-rare. Remove from the skillet and let rest.

  • 3

    Preheat your oven to 425°F. Toss the sliced red bell peppers with olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the peppers in the oven for 10-12 minutes until they are tender and slightly charred.

  • 5

    Warm the black beans in a small saucepan over medium heat until heated through. Season lightly with salt and pepper if desired.

  • 6

    Plate the black beans as a base, top with the seared steak strips, and arrange the roasted peppers on the side. Serve immediately.

Seared Steak Strips with Black Beans and Roasted Peppers

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

Seared Steak Strips with Black Beans and Roasted Peppers

YOUR SOLIN GENERATED RECIPE

Seared Steak Strips with Black Beans and Roasted Peppers

Enjoy a vibrant and hearty lunch showcasing tender seared steak strips paired with savory black beans and sweet roasted peppers. This dish brings a delightful mix of smoky char, juicy meat, and the natural sweetness of roasted bell peppers, finished with a light drizzle of olive oil.

NUTRITION

374kcal
Protein
33.7g
Fat
17.2g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Flank Steak (approx 100g)

1/2 cup Black Beans (approx 130g)

1/2 cup Red Bell Pepper, sliced (approx 75g)

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the flank steak dry and season generously with salt and pepper.

  • 2

    Heat a skillet over medium-high heat until very hot. Sear the steak strips for about 2-3 minutes per side until browned but still medium-rare. Remove from the skillet and let rest.

  • 3

    Preheat your oven to 425°F. Toss the sliced red bell peppers with olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the peppers in the oven for 10-12 minutes until they are tender and slightly charred.

  • 5

    Warm the black beans in a small saucepan over medium heat until heated through. Season lightly with salt and pepper if desired.

  • 6

    Plate the black beans as a base, top with the seared steak strips, and arrange the roasted peppers on the side. Serve immediately.