Name: Seared Steak & Pepper Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Flank steak; 1 medium Whole wheat tortilla; 0.75 oz Monterey Jack cheese; 0.5 cup Bell pepper; 0.25 cup Red onion; 0.5 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 & Pepper Quesadillas

Pan-seared flank steak and vibrant bell peppers folded into a crisp whole wheat tortilla with melted Monterey Jack cheese.

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NUTRITION

Protein

53.8g

Fat

26.3g

Carbs

33.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

1 medium Whole wheat tortilla

0.75 oz Monterey Jack cheese

0.5 cup Bell pepper

0.25 cup Red onion

0.5 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
Thinly slice the flank steak against the grain and toss with sea salt, black pepper, garlic powder, and cumin.
2
Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering.
3
Sear the steak strips for 3 minutes until a savory crust forms, then transfer to a plate.
4
Sauté the sliced bell peppers and onions in the remaining pan juices until softened and caramelized.
5
Wipe the skillet clean and place the tortilla in the pan, layering half the cheese, the steak, and the vegetables on one side.
6
Top with the remaining cheese, fold the tortilla, and press down firmly.
7
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.