Name: Seared Steak & Pepper Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Flank steak; 1 medium Whole wheat tortilla; 0.5 oz Grass-fed cheddar cheese; 0.5 cup Bell peppers; 0.25 cup Red onion; 0.25 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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 flank steak and vibrant bell peppers folded into a toasted tortilla with melted grass-fed cheddar for a crisp and savory finish.

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NUTRITION

Protein

50.0g

Fat

24.6g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

1 medium Whole wheat tortilla

0.5 oz Grass-fed cheddar cheese

0.5 cup Bell peppers

0.25 cup Red onion

0.25 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Thinly slice the flank steak against the grain into bite-sized strips and season evenly with sea salt, black pepper, and garlic powder.
2
Heat a large cast-iron skillet over medium-high heat with half of the avocado oil and sauté the sliced bell peppers and red onion until they are tender-crisp and slightly charred.
3
Remove the vegetables from the skillet, add the remaining avocado oil, and sear the steak strips for 2-3 minutes until they are deeply browned and caramelized.
4
Wipe the skillet clean and place the tortilla in the center, layering one half with the shredded cheddar cheese, seared steak, and sautéed vegetables.
5
Fold the tortilla over the filling and press down with a spatula, toasting for 1-2 minutes per side until the cheese is melted and the exterior is perfectly golden and crisp.