YOUR SOLIN GENERATED RECIPE
Charred Steak with Creamy Garlic Greens
Pan-seared flank steak with a smoky char served over a bed of velvety garlic-infused spinach simmered in rich coconut milk.
INGREDIENTS
6 oz flank steak
2 cup baby spinach
0.25 cup full-fat coconut milk
1 tsp extra virgin olive oil
2 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
PREPARATION
Pat the flank steak dry with paper towels and season both sides thoroughly with sea salt, black pepper, and smoked paprika.
Heat a cast-iron skillet over medium-high heat with half of the olive oil until the pan is shimmering and very hot.
Place the steak in the skillet and sear for 4 to 5 minutes per side to achieve a deep char, then remove from the pan and let it rest on a cutting board for 5 minutes.
While the steak rests, lower the skillet heat to medium and add the remaining olive oil along with the minced garlic, sautéing for 30 seconds until fragrant.
Add the baby spinach to the skillet and toss until just wilted, then pour in the coconut milk and simmer for 2 minutes until the sauce is thick and creamy.
Slice the rested steak against the grain into thin strips and serve it immediately over the bed of creamy garlic greens.