Name: Smoky Chipotle Steak and Poblano Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Flank steak; 0.25 cup Cooked quinoa; 1 cup Poblano pepper; 0.5 cup Red onion; 0.25 tbsp Extra virgin olive oil; 1 tbsp Chipotle peppers in adobo sauce; 0.13 whole Avocado; 1 tbsp Fresh cilantro; 1 tbsp Lime juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

YOUR SOLIN GENERATED RECIPE

Smoky Chipotle Steak and Poblano Bowl

Tender flank steak seared with smoky chipotle and served over a bed of fluffy quinoa with charred poblano peppers and creamy avocado slices.

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NUTRITION

Protein

46.2g

Fat

22.6g

Carbs

30.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

0.25 cup Cooked quinoa

1 cup Poblano pepper

0.5 cup Red onion

0.25 tbsp Extra virgin olive oil

1 tbsp Chipotle peppers in adobo sauce

0.13 whole Avocado

1 tbsp Fresh cilantro

1 tbsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Season the flank steak evenly with sea salt, black pepper, and garlic powder.
2
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
3
Sear the steak for 4 to 5 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
4
In the same skillet, sauté the sliced poblano peppers and red onions for 5 to 6 minutes until they are tender and develop a charred exterior.
5
Stir the chipotle peppers in adobo sauce into the vegetables and cook for another minute to meld the flavors.
6
Slice the rested steak against the grain into thin strips.
7
Assemble the bowl by placing the cooked quinoa at the base and topping it with the smoky steak and charred vegetables.
8
Garnish with fresh avocado slices, chopped cilantro, and a bright squeeze of lime juice.