Name: Carne Asada Loaded Fries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Russet potato; 0.5 tsp Olive oil; 0.25 tsp Sea salt; 5 oz Flank steak; 0.25 tsp Ground cumin; 0.25 tsp Garlic powder; 0.25 tsp Chili powder; 0.25 cup Nonfat Greek yogurt; 1 tbsp Avocado; 1 tbsp Lime juice; 2 tbsp Red onion; 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

Carne Asada Loaded Fries

Oven-roasted potato wedges topped with tender seared flank steak and a vibrant avocado mash for a meal that is both hearty and refreshing.

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NUTRITION

Protein

52.6g

Fat

18.3g

Carbs

46.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

0.5 tsp Olive oil

0.25 tsp Sea salt

5 oz Flank steak

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Chili powder

0.25 cup Nonfat Greek yogurt

1 tbsp Avocado

1 tbsp Lime juice

2 tbsp Red onion

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat your oven to 425°F and line a baking sheet with parchment paper.
2
Slice the Russet potato into thin wedges, toss with olive oil and sea salt, and spread in a single layer on the baking sheet.
3
Roast the potatoes for 25 to 30 minutes, flipping halfway through, until they are golden brown and crispy.
4
While the fries roast, season the flank steak evenly with cumin, garlic powder, and chili powder.
5
Heat a cast-iron skillet over medium-high heat and sear the steak for 3 to 4 minutes per side for medium-rare.
6
Remove the steak from the pan and let it rest for 5 minutes before slicing it into thin strips against the grain.
7
In a small bowl, mash the avocado with lime juice until smooth.
8
Assemble the dish by placing the roasted fries on a plate, layering with the sliced steak, dollops of Greek yogurt, mashed avocado, diced red onion, and fresh cilantro.