Name: Seared Steak Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Flank steak; 0.5 medium Whole wheat tortilla; 1 tbsp Grass-fed cheddar cheese; 0.25 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 Smoked paprika

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

YOUR SOLIN GENERATED RECIPE

Seared Steak Quesadillas

Pan-seared flank steak and crisp bell peppers folded into a toasted whole wheat tortilla with melted grass-fed cheddar for a savory, golden-brown finish.

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NUTRITION

Protein

35.1g

Fat

16.9g

Carbs

19.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Flank steak

0.5 medium Whole wheat tortilla

1 tbsp Grass-fed cheddar cheese

0.25 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 Smoked paprika

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PREPARATION

1
Season the flank steak evenly on both sides with sea salt, black pepper, garlic powder, and smoked paprika.
2
Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
3
Place the steak in the skillet and sear for 3 to 4 minutes per side for medium-rare, then remove from the pan and let rest for 5 minutes.
4
In the same skillet, sauté the sliced bell peppers and red onions for 3 minutes until they are tender and have slight char marks.
5
Thinly slice the rested steak against the grain into bite-sized strips.
6
Wipe the skillet clean and place the whole wheat tortilla in the pan over medium heat.
7
Spread half of the cheddar cheese on one side of the tortilla, then layer on the steak strips and sautéed vegetables.
8
Top with the remaining cheese and fold the tortilla in half, pressing down gently with a spatula.
9
Cook for 2 minutes per side until the tortilla is crisp and the cheese has completely melted.