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; 0.25 tsp Olive oil; 0.5 cup Bell peppers; 0.25 cup Red onion; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cumin; 1 large Sprouted grain tortilla; 0.5 oz Sharp cheddar 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 & Pepper Quesadillas

Pan-seared flank steak and vibrant bell peppers folded into a toasted sprouted grain tortilla with melted sharp cheddar for a savory, golden-brown crunch.

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NUTRITION

Protein

50.3g

Fat

24.5g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

0.25 tsp Olive oil

0.5 cup Bell peppers

0.25 cup Red onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

1 large Sprouted grain tortilla

0.5 oz Sharp cheddar cheese

1 tbsp Fresh cilantro

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PREPARATION

1
Slice the flank steak into very thin strips against the grain and season with sea salt, black pepper, and ground cumin.
2
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
3
Add the steak strips to the skillet and sear for 2-3 minutes until browned and caramelized, then remove from the pan.
4
In the same skillet, sauté the sliced bell peppers and red onions for 4-5 minutes until they are tender-crisp and slightly charred.
5
Wipe the skillet clean and place the sprouted grain tortilla in the center over medium heat.
6
Sprinkle the shredded cheddar cheese over the entire tortilla, then layer the steak and sautéed vegetables on one half.
7
Fold the tortilla in half and press down firmly, cooking for 2 minutes per side until the exterior is golden and the cheese is fully melted.
8
Remove from heat, sprinkle with fresh cilantro, and slice into wedges before serving.