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 large Whole wheat tortilla; 0.25 oz Monterey Jack cheese; 0.5 cup Bell peppers; 0.25 cup Red onion; 0.5 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Cumin; 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 and Pepper Quesadillas

Flank steak seared to a tender finish and folded into a crisp whole wheat tortilla with melted cheese and vibrant sautéed peppers.

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NUTRITION

Protein

49.0g

Fat

21.0g

Carbs

25.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

0.5 large Whole wheat tortilla

0.25 oz Monterey Jack cheese

0.5 cup Bell peppers

0.25 cup Red onion

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Cumin

0.25 tsp Garlic powder

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PREPARATION

1
Slice the flank steak into thin, bite-sized strips against the grain.
2
Season the steak strips evenly with sea salt, black pepper, cumin, and garlic powder.
3
Heat the avocado oil in a large skillet over medium-high heat.
4
Add the sliced bell peppers and red onion to the skillet, sautéing until they are softened and slightly charred.
5
Remove the vegetables from the pan and add the seasoned steak, searing for 2-3 minutes until browned and tender.
6
Wipe the skillet clean and place the whole wheat tortilla inside over medium heat.
7
Layer the steak, sautéed vegetables, and Monterey Jack cheese on one half of the tortilla.
8
Fold the tortilla over and cook for 2 minutes per side until the cheese is melted and the exterior is golden and crisp.