Grilled Flank Steak with Roasted Mixed Vegetables

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

Grilled Flank Steak with Roasted Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Flank Steak with Roasted Mixed Vegetables

Savor a perfectly grilled, lean flank steak paired with a colorful medley of roasted vegetables. The steak is seasonally seasoned and grilled to perfection, while the vegetables are lightly tossed with olive oil, salt, and pepper, then roasted until tender. Enjoy this balanced, protein-rich dinner that is both satisfying and delightful in every bite.

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NUTRITION

406kcal
Protein
46g
Fat
16.1g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6 oz Flank Steak

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1/2 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and the oven to 425°F for roasting the vegetables.

  • 2

    In a bowl, toss the mixed vegetables with olive oil, salt, and black pepper until evenly coated.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 15-20 minutes, until tender and slightly caramelized.

  • 4

    Season the flank steak generously with salt and pepper on both sides.

  • 5

    Grill the steak over medium-high heat for about 4-5 minutes per side for medium-rare, or adjust to your preferred doneness.

  • 6

    Let the steak rest for 5 minutes before slicing it thinly against the grain.

  • 7

    Plate the sliced steak alongside the roasted vegetables and serve immediately.

Grilled Flank Steak with Roasted Mixed Vegetables

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

Grilled Flank Steak with Roasted Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Flank Steak with Roasted Mixed Vegetables

Savor a perfectly grilled, lean flank steak paired with a colorful medley of roasted vegetables. The steak is seasonally seasoned and grilled to perfection, while the vegetables are lightly tossed with olive oil, salt, and pepper, then roasted until tender. Enjoy this balanced, protein-rich dinner that is both satisfying and delightful in every bite.

NUTRITION

406kcal
Protein
46g
Fat
16.1g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6 oz Flank Steak

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1/2 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your grill to medium-high heat and the oven to 425°F for roasting the vegetables.

  • 2

    In a bowl, toss the mixed vegetables with olive oil, salt, and black pepper until evenly coated.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 15-20 minutes, until tender and slightly caramelized.

  • 4

    Season the flank steak generously with salt and pepper on both sides.

  • 5

    Grill the steak over medium-high heat for about 4-5 minutes per side for medium-rare, or adjust to your preferred doneness.

  • 6

    Let the steak rest for 5 minutes before slicing it thinly against the grain.

  • 7

    Plate the sliced steak alongside the roasted vegetables and serve immediately.