Name: Pan-Seared Steak 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; 0.5 oz Monterey Jack cheese; 0.5 cup Bell pepper; 0.25 cup Red onion; 0.25 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Ground cumin

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak Quesadillas

Pan-seared flank steak and sautéed bell peppers folded into a crisp whole-wheat tortilla with melted Monterey Jack cheese for a savory, golden-brown finish.

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NUTRITION

Protein

52.1g

Fat

22.7g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

1 medium Whole-wheat tortilla

0.5 oz Monterey Jack cheese

0.5 cup Bell pepper

0.25 cup Red onion

0.25 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Ground cumin

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PREPARATION

1
Season the flank steak evenly with sea salt, black pepper, garlic powder, and ground cumin on both sides.
2
Heat the avocado oil in a cast-iron skillet over medium-high heat until it is shimmering and hot.
3
Sear the steak for 4 minutes per side for medium-rare, then transfer it to a cutting board to rest for 5 minutes.
4
In the same skillet, sauté the sliced bell peppers and red onions until they are tender and slightly charred.
5
Slice the rested steak thinly against the grain into bite-sized strips to ensure maximum tenderness.
6
Wipe the skillet clean and place the tortilla inside, layering the shredded cheese, steak, and vegetables on one half.
7
Fold the tortilla over the filling and cook for 2 minutes per side until the exterior is golden-brown and the cheese has fully melted.