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

Grass-fed flank steak seared to perfection and topped with a vibrant, herbaceous chimichurri sauce alongside tender grilled asparagus.

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NUTRITION

546kcal
Protein
55.2g
Fat
32.7g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

6 oz flank steak

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

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

1 cup asparagus

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PREPARATION

  • 1

    Pat the flank steak dry with paper towels and season both sides evenly with smoked paprika, sea salt, and black pepper.

  • 2

    Prepare the chimichurri by finely mincing the parsley, cilantro, and garlic, then whisking them in a small bowl with olive oil, red wine vinegar, and red pepper flakes.

  • 3

    Preheat a grill or heavy cast-iron skillet over medium-high heat until very hot.

  • 4

    Cook the steak for 4-5 minutes per side for medium-rare, then transfer it to a cutting board to rest for at least 5-10 minutes.

  • 5

    While the steak rests, place the asparagus on the grill or in the hot skillet and cook for 3-4 minutes until tender-crisp and slightly charred.

  • 6

    Slice the rested steak against the grain into thin strips and serve immediately topped with the zesty chimichurri and the grilled asparagus on the side.

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

Grass-fed flank steak seared to perfection and topped with a vibrant, herbaceous chimichurri sauce alongside tender grilled asparagus.

NUTRITION

546kcal
Protein
55.2g
Fat
32.7g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

6 oz flank steak

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

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

1 cup asparagus

PREPARATION

  • 1

    Pat the flank steak dry with paper towels and season both sides evenly with smoked paprika, sea salt, and black pepper.

  • 2

    Prepare the chimichurri by finely mincing the parsley, cilantro, and garlic, then whisking them in a small bowl with olive oil, red wine vinegar, and red pepper flakes.

  • 3

    Preheat a grill or heavy cast-iron skillet over medium-high heat until very hot.

  • 4

    Cook the steak for 4-5 minutes per side for medium-rare, then transfer it to a cutting board to rest for at least 5-10 minutes.

  • 5

    While the steak rests, place the asparagus on the grill or in the hot skillet and cook for 3-4 minutes until tender-crisp and slightly charred.

  • 6

    Slice the rested steak against the grain into thin strips and serve immediately topped with the zesty chimichurri and the grilled asparagus on the side.