Smoky Grilled Steak with Zesty Chimichurri

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

Smoky Grilled Steak with Zesty Chimichurri

YOUR SOLIN GENERATED RECIPE

Smoky Grilled Steak with Zesty Chimichurri

Flank steak seared with a smoky paprika rub and topped with a vibrant, zesty herb chimichurri alongside charred asparagus for a bright and savory finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

554kcal
Protein
56.8g
Fat
32.1g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Flank steak

1 tbsp Extra virgin olive oil

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 clove Garlic

1 tbsp Red wine vinegar

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.5 tsp Smoked paprika

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or cast-iron skillet to medium-high heat.

  • 2

    Season the flank steak evenly on both sides with smoked paprika, sea salt, and black pepper.

  • 3

    Finely mince the parsley, cilantro, and garlic, then whisk together in a small bowl with olive oil, red wine vinegar, and red pepper flakes to create the chimichurri.

  • 4

    Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.

  • 5

    Add the asparagus to the grill during the last 5 minutes of cooking, turning occasionally until tender and slightly charred.

  • 6

    Let the steak rest for 5 minutes before slicing thinly against the grain and drizzling with the fresh chimichurri sauce.

Smoky Grilled Steak with Zesty Chimichurri

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

Smoky Grilled Steak with Zesty Chimichurri

YOUR SOLIN GENERATED RECIPE

Smoky Grilled Steak with Zesty Chimichurri

Flank steak seared with a smoky paprika rub and topped with a vibrant, zesty herb chimichurri alongside charred asparagus for a bright and savory finish.

NUTRITION

554kcal
Protein
56.8g
Fat
32.1g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Flank steak

1 tbsp Extra virgin olive oil

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 clove Garlic

1 tbsp Red wine vinegar

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.5 tsp Smoked paprika

PREPARATION

  • 1

    Preheat your grill or cast-iron skillet to medium-high heat.

  • 2

    Season the flank steak evenly on both sides with smoked paprika, sea salt, and black pepper.

  • 3

    Finely mince the parsley, cilantro, and garlic, then whisk together in a small bowl with olive oil, red wine vinegar, and red pepper flakes to create the chimichurri.

  • 4

    Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.

  • 5

    Add the asparagus to the grill during the last 5 minutes of cooking, turning occasionally until tender and slightly charred.

  • 6

    Let the steak rest for 5 minutes before slicing thinly against the grain and drizzling with the fresh chimichurri sauce.