Herb-Crusted Flank Steak with Fresh Chimichurri

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Flank Steak with Fresh Chimichurri

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Flank Steak with Fresh Chimichurri

Savor a perfectly seared flank steak encrusted with aromatic herbs and spices, paired with a vibrant and zesty chimichurri sauce. The balance of juicy steak and fresh herbs delivers a satisfying meal that is both flavorful and aligned with your nutritional goals.

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NUTRITION

565kcal
Protein
33.8g
Fat
48.5g
Carbs
4.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Flank Steak

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic (for crust)

Pinch Salt

Pinch Black Pepper

1/2 tsp Olive Oil (for crust)

4 tbsp Fresh Parsley (chopped)

4 tbsp Fresh Cilantro (chopped)

1 clove Garlic (for chimichurri)

Pinch Red Pepper Flakes

1 tsp Red Wine Vinegar

2 tbsp Olive Oil (for chimichurri)

1 tsp Lemon Juice

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PREPARATION

  • 1

    In a small bowl, combine the chopped fresh rosemary, thyme, and a minced garlic clove along with a pinch of salt, black pepper, and the 1/2 teaspoon olive oil to form an herb paste.

  • 2

    Pat the flank steak dry with paper towels and rub the herb paste evenly across both sides of the steak. Allow it to sit at room temperature for 10-15 minutes to absorb flavors.

  • 3

    Preheat a grill pan or skillet over medium-high heat. Sear the steak for about 4-5 minutes per side (adjust timing for your preferred doneness), then let it rest for 5 minutes before slicing against the grain.

  • 4

    Meanwhile, prepare the chimichurri by combining chopped fresh parsley, cilantro, the minced garlic from the second clove, a pinch of red pepper flakes, red wine vinegar, 2 tablespoons olive oil, and lemon juice in a small bowl. Stir well to meld the flavors.

  • 5

    Serve the sliced herb-crusted steak drizzled with the fresh chimichurri sauce. Enjoy your vibrant, delicious meal!

Herb-Crusted Flank Steak with Fresh Chimichurri

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Flank Steak with Fresh Chimichurri

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Flank Steak with Fresh Chimichurri

Savor a perfectly seared flank steak encrusted with aromatic herbs and spices, paired with a vibrant and zesty chimichurri sauce. The balance of juicy steak and fresh herbs delivers a satisfying meal that is both flavorful and aligned with your nutritional goals.

NUTRITION

565kcal
Protein
33.8g
Fat
48.5g
Carbs
4.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Flank Steak

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic (for crust)

Pinch Salt

Pinch Black Pepper

1/2 tsp Olive Oil (for crust)

4 tbsp Fresh Parsley (chopped)

4 tbsp Fresh Cilantro (chopped)

1 clove Garlic (for chimichurri)

Pinch Red Pepper Flakes

1 tsp Red Wine Vinegar

2 tbsp Olive Oil (for chimichurri)

1 tsp Lemon Juice

PREPARATION

  • 1

    In a small bowl, combine the chopped fresh rosemary, thyme, and a minced garlic clove along with a pinch of salt, black pepper, and the 1/2 teaspoon olive oil to form an herb paste.

  • 2

    Pat the flank steak dry with paper towels and rub the herb paste evenly across both sides of the steak. Allow it to sit at room temperature for 10-15 minutes to absorb flavors.

  • 3

    Preheat a grill pan or skillet over medium-high heat. Sear the steak for about 4-5 minutes per side (adjust timing for your preferred doneness), then let it rest for 5 minutes before slicing against the grain.

  • 4

    Meanwhile, prepare the chimichurri by combining chopped fresh parsley, cilantro, the minced garlic from the second clove, a pinch of red pepper flakes, red wine vinegar, 2 tablespoons olive oil, and lemon juice in a small bowl. Stir well to meld the flavors.

  • 5

    Serve the sliced herb-crusted steak drizzled with the fresh chimichurri sauce. Enjoy your vibrant, delicious meal!