Name: Smoky Grilled Steak with Zesty Chimichurri
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Flank steak; 0.5 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Avocado oil; 0.25 cup Flat-leaf parsley; 2 tbsp Fresh cilantro; 1 clove Garlic; 1 tbsp Red wine vinegar; 0.5 tbsp Extra virgin olive oil; 0.13 tsp Red pepper flakes; 1 cup Asparagus

Smoky Grilled Steak with Zesty Chimichurri

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

YOUR SOLIN GENERATED RECIPE

Smoky Grilled Steak with Zesty Chimichurri

Flank steak seared to juicy perfection and topped with a vibrant, herb-packed chimichurri sauce for a bright and zesty finish.

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NUTRITION

Protein

51.6g

Fat

24.9g

Carbs

10.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Flank steak

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

0.25 cup Flat-leaf parsley

2 tbsp Fresh cilantro

1 clove Garlic

1 tbsp Red wine vinegar

0.5 tbsp Extra virgin olive oil

0.13 tsp Red pepper flakes

1 cup Asparagus

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PREPARATION

1
Rub the flank steak evenly with smoked paprika, garlic powder, sea salt, and black pepper.
2
Heat a grill or heavy skillet over medium-high heat and lightly coat with avocado oil.
3
Sear the steak for 4-5 minutes per side for medium-rare, then transfer to a board to rest for 5 minutes.
4
Mince the parsley, cilantro, and garlic, then stir together with vinegar, olive oil, and red pepper flakes in a small bowl.
5
Toss the asparagus onto the hot grill for 3-4 minutes until tender and slightly charred.
6
Slice the steak thinly against the grain and drizzle with the fresh chimichurri before serving with the asparagus.