Name: Flank Steak with Chimichurri and Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Flank steak; 1 cup Asparagus; 0.75 tbsp Extra virgin olive oil; 1 tbsp Red wine vinegar; 2 tbsp Fresh parsley; 1 tbsp Fresh cilantro; 1 clove Garlic; 0.25 tsp Dried oregano; 0.25 tsp Red pepper flakes; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Flank Steak with Chimichurri and Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Flank Steak with Chimichurri and Roasted Asparagus

Pan-seared flank steak drizzled with a vibrant, zesty chimichurri sauce and served alongside tender roasted asparagus spears.

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NUTRITION

Protein

44.5g

Fat

24.8g

Carbs

7.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Flank steak

1 cup Asparagus

0.75 tbsp Extra virgin olive oil

1 tbsp Red wine vinegar

2 tbsp Fresh parsley

1 tbsp Fresh cilantro

1 clove Garlic

0.25 tsp Dried oregano

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears with 0.25 tablespoons of olive oil and a pinch of salt and pepper.
3
Roast the asparagus for 12 to 15 minutes until tender and slightly charred.
4
Pat the flank steak dry and season both sides generously with sea salt and black pepper.
5
Heat a cast-iron skillet over medium-high heat and sear the steak for 4 to 5 minutes per side for medium-rare.
6
While the steak rests for 5 minutes, finely mince the fresh parsley, cilantro, and garlic.
7
Whisk the minced herbs and garlic with the remaining 0.5 tablespoons of olive oil, red wine vinegar, oregano, and red pepper flakes.
8
Slice the rested steak thinly against the grain and serve topped with the fresh chimichurri and roasted asparagus.