Name: Smoky Grilled Steak with Zesty Chimichurri
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz flank steak; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 0.25 cup fresh parsley; 1 clove garlic; 0.25 tsp red pepper flakes; 1 cup asparagus; 0.25 cup cooked quinoa

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

Tender flank steak seared to perfection and topped with a vibrant, herb-packed chimichurri sauce, served alongside nutty quinoa and crisp roasted asparagus.

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NUTRITION

Protein

47.9g

Fat

20.6g

Carbs

21.3g

SERVINGS

1 serving

INGREDIENTS

5 oz flank steak

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp extra virgin olive oil

1 tbsp red wine vinegar

0.25 cup fresh parsley

1 clove garlic

0.25 tsp red pepper flakes

1 cup asparagus

0.25 cup cooked quinoa

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PREPARATION

1
Preheat a grill or cast-iron skillet to medium-high heat.
2
Rub the flank steak with smoked paprika, sea salt, and black pepper on both sides.
3
Grill the steak for 4-5 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
4
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, finely chopped parsley, and red pepper flakes.
5
Lightly steam or roast the asparagus until tender-crisp and bright green.
6
Slice the steak against the grain and serve with the cooked quinoa and asparagus, drizzling the zesty chimichurri over the meat.