Seared Flank Steak with Roasted Zucchini and Peppers and Quinoa

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

Seared Flank Steak with Roasted Zucchini and Peppers and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Flank Steak with Roasted Zucchini and Peppers and Quinoa

Enjoy a vibrant plate featuring perfectly seared flank steak accompanied by a medley of roasted zucchini and red bell peppers, and a side of fluffy quinoa. This balanced dish highlights a delicious mix of savory and slightly sweet roasted vegetables with tender, juicy steak, making it a satisfying meal loaded with flavor and nutrition.

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NUTRITION

399kcal
Protein
35.2g
Fat
16.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank Steak

1/2 cup cooked Quinoa

1 medium Zucchini

1 medium Red Bell Pepper

1 tbsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the zucchini and red bell pepper into thick strips. Toss them with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes until they are tender and slightly charred.

  • 4

    Meanwhile, pat the flank steak dry and season generously with salt and pepper on both sides.

  • 5

    Heat a skillet over medium-high heat. Once hot, sear the flank steak for about 3-4 minutes on each side for medium-rare, adjusting time for your preferred doneness.

  • 6

    Let the steak rest for a few minutes before slicing thinly against the grain.

  • 7

    Assemble your plate by placing the sliced steak over a bed of cooked quinoa and topping with the roasted vegetables. Serve immediately.

Seared Flank Steak with Roasted Zucchini and Peppers and Quinoa

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

Seared Flank Steak with Roasted Zucchini and Peppers and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Flank Steak with Roasted Zucchini and Peppers and Quinoa

Enjoy a vibrant plate featuring perfectly seared flank steak accompanied by a medley of roasted zucchini and red bell peppers, and a side of fluffy quinoa. This balanced dish highlights a delicious mix of savory and slightly sweet roasted vegetables with tender, juicy steak, making it a satisfying meal loaded with flavor and nutrition.

NUTRITION

399kcal
Protein
35.2g
Fat
16.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank Steak

1/2 cup cooked Quinoa

1 medium Zucchini

1 medium Red Bell Pepper

1 tbsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the zucchini and red bell pepper into thick strips. Toss them with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes until they are tender and slightly charred.

  • 4

    Meanwhile, pat the flank steak dry and season generously with salt and pepper on both sides.

  • 5

    Heat a skillet over medium-high heat. Once hot, sear the flank steak for about 3-4 minutes on each side for medium-rare, adjusting time for your preferred doneness.

  • 6

    Let the steak rest for a few minutes before slicing thinly against the grain.

  • 7

    Assemble your plate by placing the sliced steak over a bed of cooked quinoa and topping with the roasted vegetables. Serve immediately.