Name: Southwestern Steak and Black Bean Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Flank steak; 0.25 cup Black beans; 2 cup Romaine lettuce; 0.25 cup Corn kernels; 0.25 cup Red bell pepper; 0.13 whole Avocado; 1 tbsp Red onion; 0.25 tbsp Extra virgin olive oil; 1 tbsp Lime juice; 0.25 tsp Cumin; 0.25 tsp Chili powder; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Southwestern Steak and Black Bean Salad

Sautéed lean steak strips and fiber-rich black beans tossed with crisp corn and bell peppers in a zesty lime vinaigrette for a vibrant, smoky finish.

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NUTRITION

Protein

49.0g

Fat

23.9g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

0.25 cup Black beans

2 cup Romaine lettuce

0.25 cup Corn kernels

0.25 cup Red bell pepper

0.13 whole Avocado

1 tbsp Red onion

0.25 tbsp Extra virgin olive oil

1 tbsp Lime juice

0.25 tsp Cumin

0.25 tsp Chili powder

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
Rub the flank steak with cumin, chili powder, garlic powder, sea salt, and black pepper.
2
Heat a cast-iron skillet over medium-high heat and sear the steak for 4 minutes per side.
3
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing into thin strips.
4
In a large bowl, combine the romaine lettuce, black beans, corn, diced bell pepper, and red onion.
5
In a small jar, whisk together the lime juice and extra virgin olive oil.
6
Drizzle the dressing over the salad, toss well, and top with the steak strips, avocado, and cilantro.