Name: Seared Steak and Pepper Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Flank steak; 0.5 medium Flour tortilla; 0.5 oz Sharp cheddar cheese; 0.5 cup Bell pepper; 0.25 cup Red onion; 0 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Chili powder; 0.25 tsp Garlic powder

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

Tender flank steak seared to a juicy finish with crisp bell peppers and melted sharp cheddar tucked inside a toasted golden tortilla.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.4g

Fat

23.8g

Carbs

21.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Flank steak

0.5 medium Flour tortilla

0.5 oz Sharp cheddar cheese

0.5 cup Bell pepper

0.25 cup Red onion

0 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Chili powder

0.25 tsp Garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the flank steak dry and season both sides evenly with the sea salt, black pepper, chili powder, and garlic powder.
2
Heat the avocado oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.
3
Place the steak in the skillet and sear for approximately 4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
4
In the same skillet, sauté the sliced bell peppers and red onions for 3 to 5 minutes until they are tender and slightly charred.
5
Thinly slice the rested steak against the grain into bite-sized strips.
6
Wipe the skillet clean, place the tortilla flat, and sprinkle half of the cheddar cheese over one half of the tortilla.
7
Layer the sliced steak and sautéed vegetables over the cheese, top with the remaining cheese, and fold the tortilla over.
8
Cook for 2 minutes per side over medium heat until the tortilla is golden brown and the cheese is completely melted.