Name: Smoky Grilled T-Bone Steak with Zesty Chimichurri
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz T-bone steak; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 2 tbsp fresh parsley; 1 tsp fresh oregano; 1 clove garlic; 10 spears asparagus

Smoky Grilled T-Bone 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 T-Bone Steak with Zesty Chimichurri

Grilled T-bone steak seasoned with smoked paprika and topped with a vibrant, herbaceous chimichurri sauce for a savory and bright finish.

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NUTRITION

Protein

51.8g

Fat

38.2g

Carbs

6.4g

SERVINGS

1 serving

INGREDIENTS

6 oz T-bone steak

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp extra virgin olive oil

1 tbsp red wine vinegar

2 tbsp fresh parsley

1 tsp fresh oregano

1 clove garlic

10 spears asparagus

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PREPARATION

1
In a small bowl, whisk together the olive oil, red wine vinegar, minced parsley, minced oregano, and minced garlic to create the chimichurri sauce. Set aside to let the flavors meld.
2
Preheat your grill or grill pan to medium-high heat.
3
Season both sides of the T-bone steak with smoked paprika, sea salt, and black pepper, pressing the spices into the meat.
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
During the last 5 minutes of steak cooking, place the asparagus spears on the grill, turning occasionally until tender and lightly charred.
6
Remove the steak from the grill and let it rest for 5 minutes to ensure the juices redistribute.
7
Slice the steak against the grain and serve topped with the fresh chimichurri sauce alongside the grilled asparagus.