Name: Seared Steak and Pepper Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Sirloin steak; 1 medium Whole wheat tortilla; 0.5 oz Grass-fed cheddar cheese; 0.5 cup Bell pepper; 0.25 cup Red onion; 1 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Cumin

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

YOUR SOLIN GENERATED RECIPE

Seared Steak and Pepper Quesadillas

Pan-seared strips of lean sirloin and crisp bell peppers are folded into a toasted tortilla with melted grass-fed cheddar for a savory, satisfying crunch.

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NUTRITION

Protein

50.2g

Fat

26.6g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Sirloin steak

1 medium Whole wheat tortilla

0.5 oz Grass-fed cheddar cheese

0.5 cup Bell pepper

0.25 cup Red onion

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Cumin

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PREPARATION

1
Slice the sirloin steak into thin strips and season evenly with sea salt, black pepper, garlic powder, and cumin.
2
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
3
Add the sliced bell peppers and red onions to the skillet, sautéing until they are tender-crisp and have developed light char marks.
4
Remove the vegetables from the pan and add the steak strips, searing for 2 to 3 minutes until browned and cooked through.
5
Wipe the skillet clean, place the tortilla in the pan, and sprinkle the cheddar cheese over one half.
6
Top the cheese with the seared steak and sautéed vegetables, fold the tortilla over, and cook for 2 minutes per side until golden and crispy.