Grilled Steak Lettuce Wraps with Brown Rice

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

Grilled Steak Lettuce Wraps with Brown Rice

YOUR SOLIN GENERATED RECIPE

Grilled Steak Lettuce Wraps with Brown Rice

Tender grilled flank steak and nutty brown rice tucked into crisp butter lettuce leaves, served with charred asparagus and a drizzle of savory coconut aminos.

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NUTRITION

402kcal
Protein
31g
Fat
16.1g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1/2 cup Cooked Brown Rice

5 Asparagus spears

3 Butter Lettuce leaves

40g Avocado

1 tbsp Coconut Aminos

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PREPARATION

  • 1

    Season the flank steak with sea salt and black pepper, then grill over medium-high heat for approximately 4-5 minutes per side for medium-rare.

  • 2

    Lightly coat the asparagus spears with a mist of olive oil spray and grill them alongside the steak until they are tender and show slight char marks.

  • 3

    Remove the steak from the grill and let it rest for at least 5 minutes to lock in the juices before slicing thinly against the grain.

  • 4

    Lay out the butter lettuce leaves and distribute the warm brown rice evenly into the center of each leaf.

  • 5

    Place the sliced steak and grilled asparagus on top of the rice.

  • 6

    Finish each wrap with fresh avocado slices and a drizzle of savory coconut aminos before serving.

Grilled Steak Lettuce Wraps with Brown Rice

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

Grilled Steak Lettuce Wraps with Brown Rice

YOUR SOLIN GENERATED RECIPE

Grilled Steak Lettuce Wraps with Brown Rice

Tender grilled flank steak and nutty brown rice tucked into crisp butter lettuce leaves, served with charred asparagus and a drizzle of savory coconut aminos.

NUTRITION

402kcal
Protein
31g
Fat
16.1g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1/2 cup Cooked Brown Rice

5 Asparagus spears

3 Butter Lettuce leaves

40g Avocado

1 tbsp Coconut Aminos

PREPARATION

  • 1

    Season the flank steak with sea salt and black pepper, then grill over medium-high heat for approximately 4-5 minutes per side for medium-rare.

  • 2

    Lightly coat the asparagus spears with a mist of olive oil spray and grill them alongside the steak until they are tender and show slight char marks.

  • 3

    Remove the steak from the grill and let it rest for at least 5 minutes to lock in the juices before slicing thinly against the grain.

  • 4

    Lay out the butter lettuce leaves and distribute the warm brown rice evenly into the center of each leaf.

  • 5

    Place the sliced steak and grilled asparagus on top of the rice.

  • 6

    Finish each wrap with fresh avocado slices and a drizzle of savory coconut aminos before serving.