Name: Steak and Poblano Tacos with Sawmill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Flank steak; 0.5 medium Poblano pepper; 0.25 medium Red onion; 0.5 cup Sweet potato; 2 small Corn tortillas; 1 cup Arugula; 1 tbsp Plain Greek yogurt; 1 tbsp Unsweetened almond milk; 2 tsp Avocado oil; 0.25 tsp Garlic powder; 0.25 tsp Black pepper; 0.25 tsp Sea salt; 0.13 tsp Smoked paprika

Steak and Poblano Tacos with Sawmill Sauce

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

YOUR SOLIN GENERATED RECIPE

Steak and Poblano Tacos with Sawmill Sauce

Pan-seared flank steak and charred poblano peppers tucked into warm corn tortillas with a creamy, peppery sawmill sauce and roasted sweet potatoes for a smoky, satisfying finish.

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NUTRITION

Protein

37.5g

Fat

20.9g

Carbs

53.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

0.5 medium Poblano pepper

0.25 medium Red onion

0.5 cup Sweet potato

2 small Corn tortillas

1 cup Arugula

1 tbsp Plain Greek yogurt

1 tbsp Unsweetened almond milk

2 tsp Avocado oil

0.25 tsp Garlic powder

0.25 tsp Black pepper

0.25 tsp Sea salt

0.13 tsp Smoked paprika

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PREPARATION

1
Preheat oven to 400°F. Toss cubed sweet potatoes with 1 tsp oil, a pinch of salt, and smoked paprika. Roast for 20 minutes until tender.
2
Slice the poblano pepper and red onion into thin strips. Sauté in a pan with 0.5 tsp oil over medium-high heat until softened and slightly charred. Set aside.
3
Season the flank steak with sea salt, garlic powder, and half of the black pepper. Sear in the remaining 0.5 tsp oil for 3-4 minutes per side. Let rest for 5 minutes, then slice thinly against the grain.
4
In a small bowl, whisk together the Greek yogurt, almond milk, and the remaining black pepper to create a clean version of sawmill sauce.
5
Warm the corn tortillas in a dry pan. Assemble the tacos by layering arugula, sliced steak, and the sautéed peppers and onions. Drizzle with the sawmill sauce and serve alongside the roasted sweet potatoes.