Name: Smoky Grilled Flank Steak with Chimichurri
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz flank steak; 1 tbsp olive oil; 1 tbsp red wine vinegar; 0.25 cup fresh parsley; 0.25 cup fresh cilantro; 2 cloves garlic; 0.5 tsp dried oregano; 0.25 tsp red pepper flakes; 0.5 tsp sea salt; 0.25 tsp black pepper; 12 spears asparagus

Smoky Grilled Flank Steak with 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 Flank Steak with Chimichurri

Char-grilled flank steak sliced thin and topped with a vibrant, zesty chimichurri sauce, served alongside tender roasted asparagus.

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NUTRITION

Protein

48.6g

Fat

26.9g

Carbs

11.9g

SERVINGS

1 serving

INGREDIENTS

7.5 oz flank steak

1 tbsp olive oil

1 tbsp red wine vinegar

0.25 cup fresh parsley

0.25 cup fresh cilantro

2 cloves garlic

0.5 tsp dried oregano

0.25 tsp red pepper flakes

0.5 tsp sea salt

0.25 tsp black pepper

12 spears asparagus

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PREPARATION

1
Preheat your grill or a heavy grill pan over medium-high heat.
2
Season both sides of the flank steak with half of the sea salt and black pepper.
3
Prepare the chimichurri by finely mincing the parsley, cilantro, and garlic cloves.
4
In a small bowl, whisk together the minced herbs and garlic with olive oil, red wine vinegar, dried oregano, and red pepper flakes.
5
Place the steak on the hot grill and cook for 4-5 minutes per side for medium-rare, or until it reaches your preferred doneness.
6
Grill the asparagus spears alongside the steak for the last 4 minutes of cooking, turning occasionally until tender-crisp and lightly charred.
7
Remove the steak from the grill and let it rest on a cutting board for at least 5 minutes to lock in the juices.
8
Slice the steak thinly against the grain and serve immediately topped with the fresh chimichurri and the grilled asparagus.