Name: Seared Steak and Pepper Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Flank steak; 0.5 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cumin; 0.5 cup Bell peppers; 0.25 cup Red onion; 1 medium Whole wheat tortilla; 0.75 oz Monterey Jack 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 and Pepper Quesadillas

Tender flank steak seared with crisp bell peppers and onions, folded into a toasted tortilla with melted Monterey Jack cheese for a savory, golden-brown finish.

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NUTRITION

Protein

51.7g

Fat

27.2g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

0.5 cup Bell peppers

0.25 cup Red onion

1 medium Whole wheat tortilla

0.75 oz Monterey Jack cheese

1 tbsp Fresh cilantro

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PREPARATION

1
Season the flank steak evenly with sea salt, black pepper, and ground cumin on both sides.
2
Heat the avocado oil in a large cast-iron skillet over medium-high heat until the oil is shimmering.
3
Sear the steak for 3 to 4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
4
In the same skillet, sauté the sliced bell peppers and red onion until they are tender and slightly charred.
5
Thinly slice the rested steak against the grain into bite-sized strips.
6
Wipe the skillet clean, place the tortilla inside, and top one half with the shredded cheese, steak, sautéed veggies, and cilantro.
7
Fold the tortilla over and cook for approximately 2 minutes per side until the exterior is crispy and the cheese is fully melted.