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; 1 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Extra virgin olive oil; 0.25 cup Fresh parsley; 0.25 cup Fresh cilantro; 1 clove Garlic; 0.5 tbsp Extra virgin olive oil; 1 tbsp Red wine vinegar; 1 tsp Dried oregano; 1 cup Asparagus

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

Pan-seared flank steak seasoned with smoked paprika and paired with a vibrant, herbaceous chimichurri sauce for a bright and smoky finish.

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NUTRITION

Protein

47.6g

Fat

24.4g

Carbs

11.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

1 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Extra virgin olive oil

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 clove Garlic

0.5 tbsp Extra virgin olive oil

1 tbsp Red wine vinegar

1 tsp Dried oregano

1 cup Asparagus

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PREPARATION

1
Rub the flank steak with smoked paprika, sea salt, and black pepper on both sides.
2
Heat 1 tsp of olive oil in a heavy grill pan over medium-high heat.
3
Sear the steak for 4 to 5 minutes per side for medium-rare, then transfer to a board to rest.
4
Finely mince the parsley, cilantro, and garlic until they form a coarse paste.
5
Combine the minced herbs with red wine vinegar, dried oregano, and 1 tbsp of olive oil in a small bowl.
6
Grill the asparagus in the remaining pan juices for 3 to 4 minutes until charred and tender.
7
Slice the steak against the grain and serve topped with the zesty chimichurri and a side of asparagus.