YOUR SOLIN GENERATED RECIPE
Smoky Grilled Steak and Bean Burrito
Tender grilled flank steak and fiber-rich black beans are wrapped in a warm tortilla with charred peppers for a smoky and satisfying meal.
INGREDIENTS
4 oz Flank steak
0.25 cup Black beans
1 medium Whole wheat tortilla
0.25 cup Red bell pepper
0.25 cup Yellow onion
0 tsp Olive oil
2 tbsp Plain Greek yogurt
0.5 tsp Smoked paprika
0.25 tsp Cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Season the flank steak evenly on both sides with smoked paprika, cumin, sea salt, and black pepper.
Heat the olive oil in a cast-iron grill pan over medium-high heat until it begins to shimmer.
Place the steak in the pan and sear for 4 to 5 minutes per side for medium-rare doneness.
Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes before slicing against the grain.
While the steak rests, add the sliced red bell pepper and yellow onion to the same pan, sautéing until they are tender and develop charred edges.
Warm the whole wheat tortilla in a dry skillet for 30 seconds per side.
Layer the center of the tortilla with the black beans, sliced steak, charred vegetables, and a dollop of Greek yogurt.
Fold in the sides of the tortilla and roll it up tightly to serve.