Skirt Steak with Crispy Roasted Broccoli, Fluffy Brown Rice, and Tangy Kimchi Slaw

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

Skirt Steak with Crispy Roasted Broccoli, Fluffy Brown Rice, and Tangy Kimchi Slaw

YOUR SOLIN GENERATED RECIPE

Skirt Steak with Crispy Roasted Broccoli, Fluffy Brown Rice, and Tangy Kimchi Slaw

Savor this balanced plate featuring a perfectly seared skirt steak paired with crispy roasted broccoli, fluffy brown rice, and a tangy kimchi slaw that offers a spicy kick. This dish melds savory, crunchy, and vibrant flavors, making it a delicious and satisfying meal.

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NUTRITION

440kcal
Protein
39.5g
Fat
17.5g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

5 oz Skirt Steak

1 cup roasted Broccoli (approx. 150g)

1/2 cup cooked Brown Rice (approx. 100g)

1/4 cup Kimchi Slaw (approx. 40g)

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the broccoli.

  • 2

    Season the skirt steak generously with salt and pepper. Heat a skillet over medium-high heat and sear the steak for about 3-4 minutes per side for medium-rare, or adjust cooking time to your desired doneness.

  • 3

    Meanwhile, toss broccoli florets with a little olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the preheated oven for 15-18 minutes until the edges are crispy and browned.

  • 4

    Prepare the brown rice according to package instructions until it is fluffy and tender.

  • 5

    For the tangy kimchi slaw, simply portion out a quarter cup of your favorite prepared kimchi or toss together chopped kimchi with a few fresh veggies if preferred.

  • 6

    Plate the skirt steak alongside a serving of brown rice, pile the roasted broccoli next to it, and top off with a side of tangy kimchi slaw.

  • 7

    Enjoy your balanced and flavorful meal!

Skirt Steak with Crispy Roasted Broccoli, Fluffy Brown Rice, and Tangy Kimchi Slaw

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

Skirt Steak with Crispy Roasted Broccoli, Fluffy Brown Rice, and Tangy Kimchi Slaw

YOUR SOLIN GENERATED RECIPE

Skirt Steak with Crispy Roasted Broccoli, Fluffy Brown Rice, and Tangy Kimchi Slaw

Savor this balanced plate featuring a perfectly seared skirt steak paired with crispy roasted broccoli, fluffy brown rice, and a tangy kimchi slaw that offers a spicy kick. This dish melds savory, crunchy, and vibrant flavors, making it a delicious and satisfying meal.

NUTRITION

440kcal
Protein
39.5g
Fat
17.5g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

5 oz Skirt Steak

1 cup roasted Broccoli (approx. 150g)

1/2 cup cooked Brown Rice (approx. 100g)

1/4 cup Kimchi Slaw (approx. 40g)

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the broccoli.

  • 2

    Season the skirt steak generously with salt and pepper. Heat a skillet over medium-high heat and sear the steak for about 3-4 minutes per side for medium-rare, or adjust cooking time to your desired doneness.

  • 3

    Meanwhile, toss broccoli florets with a little olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the preheated oven for 15-18 minutes until the edges are crispy and browned.

  • 4

    Prepare the brown rice according to package instructions until it is fluffy and tender.

  • 5

    For the tangy kimchi slaw, simply portion out a quarter cup of your favorite prepared kimchi or toss together chopped kimchi with a few fresh veggies if preferred.

  • 6

    Plate the skirt steak alongside a serving of brown rice, pile the roasted broccoli next to it, and top off with a side of tangy kimchi slaw.

  • 7

    Enjoy your balanced and flavorful meal!