Name: Pan-Seared Steak and Pepper Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Flank steak; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cumin; 0.5 tsp Extra virgin olive oil; 0.5 cup Sliced bell peppers; 0.25 cup Sliced red onion; 0.5 medium Whole wheat tortilla; 0.13 cup Shredded Monterey Jack 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

Pan-seared flank steak and vibrant bell peppers folded into a crisp whole wheat tortilla with melted Monterey Jack cheese for a savory, golden-brown finish.

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NUTRITION

Protein

40.2g

Fat

20.8g

Carbs

21.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank steak

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

0.5 tsp Extra virgin olive oil

0.5 cup Sliced bell peppers

0.25 cup Sliced red onion

0.5 medium Whole wheat tortilla

0.13 cup Shredded Monterey Jack cheese

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PREPARATION

1
Season the flank steak evenly with sea salt, black pepper, and ground cumin.
2
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
3
Sear the steak for 3 to 4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
4
In the same skillet, sauté the sliced bell peppers and red onions until they are 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, sprinkling half of the cheese on one side.
7
Layer the steak and sautéed vegetables over the cheese, top with the remaining cheese, and fold the tortilla in half.
8
Cook for 2 minutes per side until the tortilla is golden-brown and the cheese is gooey and melted.