Name: Pan-Seared Steak and Pepper Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Sliced flank steak; 0.5 cup Green bell pepper; 0.25 cup Carrot; 0.25 cup Cucumber; 0.25 cup Cooked white rice; 1 small Corn tortillas; 0.25 tbsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lime juice

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 Tacos

Pan-seared steak strips and crisp green peppers folded into warm tortillas with a refreshing cucumber-carrot slaw that adds a vibrant crunch to every bite.

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NUTRITION

Protein

53.0g

Fat

24.3g

Carbs

34.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Sliced flank steak

0.5 cup Green bell pepper

0.25 cup Carrot

0.25 cup Cucumber

0.25 cup Cooked white rice

1 small Corn tortillas

0.25 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lime juice

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PREPARATION

1
Julienne the cucumber and carrot into thin matchsticks, then toss them with lime juice and a pinch of salt in a small bowl.
2
Slice the green bell pepper into thin strips and ensure the steak is sliced against the grain for maximum tenderness.
3
Season the steak slices evenly with the sea salt and black pepper.
4
Heat the olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
5
Add the steak and green peppers to the skillet, searing for 3 to 4 minutes until the steak is browned and the peppers are tender-crisp.
6
Warm the corn tortillas in a separate dry pan over medium heat for 30 seconds per side until soft and pliable.
7
Assemble the tacos by spreading a layer of warm rice on each tortilla, followed by the steak and pepper mixture.
8
Top each taco with the prepared cucumber-carrot slaw and serve immediately.