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; 0.5 tsp Avocado oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Ground cumin; 0.5 cup Bell peppers; 0.25 cup Red onion; 2 medium Corn tortillas; 0.5 oz Monterey Jack cheese; 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

Seared Steak & Pepper Quesadillas

Seared flank steak and sautéed bell peppers folded into toasted corn tortillas with melted Monterey Jack cheese for a savory, satisfying crunch.

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NUTRITION

Protein

50.8g

Fat

22.5g

Carbs

37.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

0.5 tsp Avocado oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ground cumin

0.5 cup Bell peppers

0.25 cup Red onion

2 medium Corn tortillas

0.5 oz Monterey Jack cheese

1 tbsp Fresh cilantro

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PREPARATION

1
Season the flank steak evenly with sea salt, black pepper, and ground cumin.
2
Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
3
Place the steak in the skillet and sear for 3 to 4 minutes per side for medium-rare.
4
Remove the steak from the pan and let it rest on a cutting board for 5 minutes.
5
In the same skillet, sauté the sliced bell peppers and red onion until tender and slightly charred.
6
Slice the rested steak against the grain into thin, bite-sized strips.
7
Wipe the skillet clean, then place the corn tortillas inside over medium heat.
8
Layer the cheese, steak strips, and sautéed vegetables on one half of each tortilla.
9
Fold the tortillas over and cook for 2 minutes per side until the cheese is melted and the exterior is crispy.
10
Garnish with fresh cilantro before serving.