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; 1 medium Sprouted grain tortilla; 0.5 oz Shredded grass-fed cheddar cheese; 0.5 cup Sliced bell peppers; 0.25 cup Sliced red onion; 1 tsp Extra virgin olive 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 and Pepper Quesadillas

Tender flank steak seared with vibrant bell peppers and onions, folded into a toasted tortilla with melted grass-fed cheddar for a satisfying, smoky finish.

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NUTRITION

Protein

52.7g

Fat

25.6g

Carbs

33.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

1 medium Sprouted grain tortilla

0.5 oz Shredded grass-fed cheddar cheese

0.5 cup Sliced bell peppers

0.25 cup Sliced red onion

1 tsp Extra virgin olive 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 the sea salt, black pepper, garlic powder, and smoked paprika.
2
Heat half of the olive oil in a cast-iron skillet over medium-high heat and sear the steak for 3-4 minutes per side for medium-rare.
3
Remove the steak from the skillet and let it rest for at least 5 minutes before slicing it into thin strips against the grain.
4
In the same skillet, add the remaining oil and sauté the sliced bell peppers and red onions until they are tender and slightly charred.
5
Place the tortilla on a flat griddle or clean skillet over medium heat, sprinkle half the cheese on one side, then layer the steak, peppers, and onions.
6
Top with the remaining cheese, fold the tortilla in half, and toast for 2 minutes per side until the outside is golden brown and the cheese is melted.