YOUR SOLIN GENERATED RECIPE
Loaded Steak and Bean Burrito
Pan-seared flank steak and fiber-rich black beans are wrapped in a warm tortilla with zesty salsa and cool Greek yogurt for a savory, protein-packed bite.
INGREDIENTS
5 oz Flank steak
0.25 cup Black beans
1 medium Whole wheat tortilla
2 tbsp Plain nonfat Greek yogurt
2 tbsp Fresh salsa
0.5 cup Baby spinach
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Cumin
PREPARATION
Pat the flank steak dry with paper towels and season both sides with sea salt, black pepper, garlic powder, and cumin.
Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the steak for 3-4 minutes per side for medium-rare, then remove from the pan and let it rest on a cutting board for 5 minutes.
While the steak rests, rinse the black beans and warm them in a small saucepan or microwave until heated through.
Thinly slice the rested steak against the grain into bite-sized strips.
Warm the whole wheat tortilla in the skillet for 30 seconds until pliable.
Layer the center of the tortilla with baby spinach, sliced steak, warm black beans, salsa, and a dollop of Greek yogurt.
Fold in the sides of the tortilla and roll tightly to form a burrito, then slice in half and serve immediately.