Name: Seared Steak & Pepper Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz flank steak; 1 tsp avocado oil; 0.5 cup bell peppers; 0.25 cup red onion; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 large sprouted grain tortilla; 0.75 oz grass-fed cheddar 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

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

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NUTRITION

Protein

50.3g

Fat

27.1g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz flank steak

1 tsp avocado oil

0.5 cup bell peppers

0.25 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 large sprouted grain tortilla

0.75 oz grass-fed cheddar cheese

1 tbsp fresh cilantro

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PREPARATION

1
Thinly slice the flank steak against the grain and season evenly with sea salt, black pepper, and garlic powder.
2
Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
3
Add the steak to the skillet and sear for 2 to 3 minutes until browned and caramelized, then remove and set aside.
4
In the same skillet, sauté the bell peppers and onions for 4 to 5 minutes until they are tender and slightly charred.
5
Wipe the skillet clean, place the tortilla inside, and sprinkle half the cheese on one half of the tortilla.
6
Layer the seared steak and sautéed vegetables over the cheese, then top with the remaining cheese and fold the tortilla over.
7
Cook for 2 minutes per side until the tortilla is crisp and the cheese is fully melted.
8
Slice into wedges and garnish with fresh cilantro before serving.