Name: Grilled Steak Ciabatta with Zesty Aioli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz flank steak; 0.5 whole ciabatta roll; 0.5 tsp olive oil; 1 tbsp Greek yogurt; 1 tsp lemon juice; 1 tsp Dijon mustard; 1 clove garlic; 0.5 cup arugula; 2 slice tomato; 2 slice red onion; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Grilled Steak Ciabatta with Zesty Aioli

Grilled flank steak layered on a toasted ciabatta roll with a bright lemon-garlic yogurt aioli and peppery arugula for a crisp bite.

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NUTRITION

Protein

54.8g

Fat

19.9g

Carbs

32.0g

SERVINGS

1 serving

INGREDIENTS

5.5 oz flank steak

0.5 whole ciabatta roll

0.5 tsp olive oil

1 tbsp Greek yogurt

1 tsp lemon juice

1 tsp Dijon mustard

1 clove garlic

0.5 cup arugula

2 slice tomato

2 slice red onion

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the flank steak evenly with sea salt and black pepper on both sides.
2
Heat the olive oil in a grill pan over medium-high heat and sear the steak for 4-5 minutes per side until medium-rare.
3
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
4
In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, and minced garlic to create the aioli.
5
Slice the ciabatta roll in half and toast until the edges are golden and crunchy.
6
Spread the zesty aioli on both halves of the roll and assemble the sandwich with arugula, tomato slices, red onion, and the grilled steak.