Name: Pan-Seared Steak and Pepper Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Flank steak; 0.5 tsp Avocado oil; 0.5 cup Bell peppers; 0.25 cup Red onion; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cumin; 1 medium Whole wheat tortilla; 1 oz Part-skim mozzarella cheese

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak and Pepper Quesadillas

Tender pan-seared flank steak and vibrant bell peppers folded into a toasted whole wheat tortilla with melted cheese for a satisfyingly crisp finish.

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NUTRITION

Protein

56.2g

Fat

24.4g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

0.5 tsp Avocado oil

0.5 cup Bell peppers

0.25 cup Red onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

1 medium Whole wheat tortilla

1 oz Part-skim mozzarella cheese

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PREPARATION

1
Season the flank steak evenly on both sides with sea salt, black pepper, and ground cumin.
2
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
3
Place the steak in the skillet and sear for 3 to 4 minutes per side for medium-rare, then transfer to a cutting board to rest.
4
In the same skillet, add the sliced bell peppers and red onion, sautéing for 5 minutes until tender and slightly charred.
5
Thinly slice the rested steak against the grain into bite-sized strips.
6
Wipe the skillet clean and place the tortilla inside over medium heat.
7
Sprinkle the mozzarella cheese over the entire tortilla, then layer the steak and sautéed vegetables on one half.
8
Fold the tortilla in half and cook for 2 minutes per side until the cheese is fully melted and the tortilla is golden and crisp.
9
Slice into wedges and serve immediately.