Name: Seared Steak Fajita Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Flank steak; 0.25 tbsp Olive oil; 1 cup Bell pepper; 0.5 cup Red onion; 0.25 cup Black beans; 0.5 tsp Cumin; 0.5 tsp Chili powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Lime juice; 1 tbsp Greek yogurt; 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 Fajita Bowl

Sizzling flank steak seared with colorful bell peppers and onions, served over fiber-rich black beans with a bright squeeze of lime.

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NUTRITION

Protein

45.0g

Fat

20.6g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Flank steak

0.25 tbsp Olive oil

1 cup Bell pepper

0.5 cup Red onion

0.25 cup Black beans

0.5 tsp Cumin

0.5 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

1 tbsp Greek yogurt

1 tbsp Fresh cilantro

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PREPARATION

1
Pat the flank steak dry with a paper towel to ensure a proper sear.
2
In a small bowl, combine the cumin, chili powder, sea salt, and black pepper.
3
Rub the spice blend evenly over both sides of the steak.
4
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
5
Place the steak in the skillet and sear for 4 minutes per side for medium-rare, or until it reaches your desired doneness.
6
Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes.
7
In the same skillet, add the sliced bell peppers and red onions, sautéing for 5-6 minutes until tender-crisp and slightly charred.
8
While the vegetables cook, warm the black beans in a small saucepan or microwave.
9
Slice the rested steak against the grain into thin strips.
10
Assemble the bowl by layering the black beans, sautéed vegetables, and sliced steak.
11
Finish with a squeeze of lime juice, a dollop of Greek yogurt, and a sprinkle of fresh cilantro.