Name: Seared Steak & Pepper Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Flank steak; 0.75 large Whole wheat tortilla; 0.25 oz Monterey Jack cheese; 0.5 cup Bell peppers; 0.25 cup Red onion; 0.25 tsp Olive oil; 0.25 tsp Cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 crisp whole wheat tortilla with melted Monterey Jack for a savory, golden-brown finish.

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NUTRITION

Protein

40.3g

Fat

17.7g

Carbs

33.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank steak

0.75 large Whole wheat tortilla

0.25 oz Monterey Jack cheese

0.5 cup Bell peppers

0.25 cup Red onion

0.25 tsp Olive oil

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Thinly slice the flank steak against the grain into bite-sized strips.
2
Slice the bell peppers and red onion into thin strips.
3
In a small bowl, combine the cumin, garlic powder, sea salt, and black pepper, then toss the steak strips in the seasoning.
4
Heat the olive oil in a large non-stick skillet over medium-high heat.
5
Add the steak to the skillet and sear for 2-3 minutes until browned, then remove and set aside.
6
Add the peppers and onions to the same skillet and sauté for 4-5 minutes until tender and slightly charred.
7
Wipe the skillet clean and place the tortilla in the pan over medium heat.
8
Sprinkle half of the cheese on one side of the tortilla, then layer on the steak and sautéed vegetables.
9
Top with the remaining cheese and fold the tortilla in half.
10
Cook for 2 minutes per side until the tortilla is golden-brown and the cheese is fully melted.
11
Slice into wedges and serve immediately.