Grilled Steak with Garlic Herb Roasted Vegetables

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

Grilled Steak with Garlic Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Steak with Garlic Herb Roasted Vegetables

Savor a perfectly grilled flank steak paired with a medley of garlic-infused roasted vegetables. This dish brings together the rich, savory flavors of marinated beef, char-grilled to tender perfection, and a colorful assortment of bell pepper, zucchini, and red onion roasted with a hint of olive oil and fresh herbs. It's a delicious reset that beautifully balances lean protein with a burst of earthy, herbaceous notes.

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NUTRITION

332kcal
Protein
37.1g
Fat
19.9g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank Steak

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

2 Garlic Cloves

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the chopped red bell pepper, sliced zucchini, and red onion with olive oil, minced garlic, fresh herbs, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes, stirring halfway through to ensure even cooking.

  • 4

    While the vegetables are roasting, season the 5 oz flank steak generously with salt and pepper.

  • 5

    Heat a grill pan over medium-high heat and grill the steak for about 4-5 minutes on each side or until it reaches your desired level of doneness.

  • 6

    Let the steak rest for a few minutes after grilling, then slice against the grain.

  • 7

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

Grilled Steak with Garlic Herb Roasted Vegetables

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

Grilled Steak with Garlic Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Steak with Garlic Herb Roasted Vegetables

Savor a perfectly grilled flank steak paired with a medley of garlic-infused roasted vegetables. This dish brings together the rich, savory flavors of marinated beef, char-grilled to tender perfection, and a colorful assortment of bell pepper, zucchini, and red onion roasted with a hint of olive oil and fresh herbs. It's a delicious reset that beautifully balances lean protein with a burst of earthy, herbaceous notes.

NUTRITION

332kcal
Protein
37.1g
Fat
19.9g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank Steak

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

2 Garlic Cloves

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the chopped red bell pepper, sliced zucchini, and red onion with olive oil, minced garlic, fresh herbs, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes, stirring halfway through to ensure even cooking.

  • 4

    While the vegetables are roasting, season the 5 oz flank steak generously with salt and pepper.

  • 5

    Heat a grill pan over medium-high heat and grill the steak for about 4-5 minutes on each side or until it reaches your desired level of doneness.

  • 6

    Let the steak rest for a few minutes after grilling, then slice against the grain.

  • 7

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