Name: Steak and Cheese Quesadillas with Pico de Gallo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz flank steak; 1 medium whole wheat tortilla; 0.25 oz sharp cheddar cheese; 0.5 tsp avocado oil; 0.25 cup roma tomato; 2 tbsp red onion; 1 tbsp fresh cilantro; 1 tsp lime juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Steak and Cheese Quesadillas with Pico de Gallo

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

YOUR SOLIN GENERATED RECIPE

Steak and Cheese Quesadillas with Pico de Gallo

Pan-seared flank steak and melted sharp cheddar folded into a crisp whole wheat tortilla, served with a vibrant and zesty pico de gallo.

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NUTRITION

Protein

50.4g

Fat

22.7g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

5 oz flank steak

1 medium whole wheat tortilla

0.25 oz sharp cheddar cheese

0.5 tsp avocado oil

0.25 cup roma tomato

2 tbsp red onion

1 tbsp fresh cilantro

1 tsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
In a small bowl, combine the diced roma tomato, red onion, cilantro, lime juice, and half of the sea salt to create a fresh pico de gallo.
2
Season the flank steak evenly with garlic powder, black pepper, and the remaining sea salt on both sides.
3
Heat avocado oil in a cast-iron skillet over medium-high heat and sear the steak for 4-5 minutes per side until medium-rare.
4
Remove the steak from the pan, let it rest for 5 minutes, then slice it into thin strips against the grain.
5
Place the tortilla in the same skillet, sprinkle one half with shredded cheddar, top with the steak strips, and fold the tortilla over.
6
Cook for 2 minutes per side until the tortilla is golden and the cheese has melted into a gooey layer.
7
Slice the quesadilla into wedges and serve immediately with the prepared pico de gallo.