Name: Seared Steak Quesadillas with Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Flank steak; 1 tsp Avocado oil; 0.5 cup Sliced bell peppers; 0.5 cup Sliced red onion; 1 medium Whole wheat tortilla; 0.5 oz Shredded sharp cheddar cheese; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika

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

YOUR SOLIN GENERATED RECIPE

Seared Steak Quesadillas with Peppers

Pan-seared flank steak and vibrant bell peppers folded into a toasted whole wheat tortilla with melted sharp cheddar for a savory, protein-packed crunch.

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NUTRITION

Protein

46.8g

Fat

22.7g

Carbs

36.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Flank steak

1 tsp Avocado oil

0.5 cup Sliced bell peppers

0.5 cup Sliced red onion

1 medium Whole wheat tortilla

0.5 oz Shredded sharp cheddar cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

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PREPARATION

1
Pat the flank steak dry and season both sides with sea salt, black pepper, garlic powder, and smoked paprika.
2
Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering.
3
Sear the steak for 4-5 minutes per side until a deep brown crust forms, then remove and let rest for 5 minutes.
4
In the same skillet, sauté the sliced bell peppers and red onions for 3-4 minutes until tender-crisp and slightly charred.
5
Thinly slice the rested steak against the grain into bite-sized strips.
6
Place the tortilla in a clean pan, sprinkle half the cheese on one side, layer with steak and peppers, top with remaining cheese, and fold.
7
Toast for 2 minutes per side until the tortilla is golden and the cheese is fully melted.