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

Sizzling flank steak rubbed with smoked paprika and grilled to perfection, topped with a vibrant herb chimichurri and served alongside charred asparagus.

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NUTRITION

336kcal
Protein
35.2g
Fat
18g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4 oz flank steak

0.25 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

1 tbsp red wine vinegar

0.13 tsp red pepper flakes

1 cup asparagus spears

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PREPARATION

  • 1

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

  • 2

    Pat the flank steak dry with paper towels and rub with 0.5 tbsp of olive oil, smoked paprika, sea salt, and black pepper.

  • 3

    Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, then remove from heat and let rest for at least 5 minutes.

  • 4

    While the steak rests, toss the asparagus spears with a small drizzle of the remaining oil and grill for 3-4 minutes until tender and slightly charred.

  • 5

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

  • 6

    Slice the rested flank steak thinly against the grain 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

Sizzling flank steak rubbed with smoked paprika and grilled to perfection, topped with a vibrant herb chimichurri and served alongside charred asparagus.

NUTRITION

336kcal
Protein
35.2g
Fat
18g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4 oz flank steak

0.25 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

1 tbsp red wine vinegar

0.13 tsp red pepper flakes

1 cup asparagus spears

PREPARATION

  • 1

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

  • 2

    Pat the flank steak dry with paper towels and rub with 0.5 tbsp of olive oil, smoked paprika, sea salt, and black pepper.

  • 3

    Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, then remove from heat and let rest for at least 5 minutes.

  • 4

    While the steak rests, toss the asparagus spears with a small drizzle of the remaining oil and grill for 3-4 minutes until tender and slightly charred.

  • 5

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

  • 6

    Slice the rested flank steak thinly against the grain and serve immediately topped with the zesty chimichurri and the grilled asparagus on the side.