Name: Grilled Steak and Roasted Vegetable Sandwich with Sourdough
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Flank Steak; 2 slices Sourdough Bread; 2 tbsp Extra Virgin Olive Oil; 1/2 cup Red Bell Pepper; 1/2 cup Zucchini; 1/4 cup Red Onion; 1 cup Arugula; 1 tbsp Balsamic Glaze

Grilled Steak and Roasted Vegetable Sandwich with Sourdough

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

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Roasted Vegetable Sandwich with Sourdough

Seared flank steak and roasted Mediterranean vegetables layered between toasted sourdough slices with a drizzle of balsamic glaze and peppery arugula.

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NUTRITION

Protein

34.4g

Fat

44.6g

Carbs

73.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

2 slices Sourdough Bread

2 tbsp Extra Virgin Olive Oil

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1 cup Arugula

1 tbsp Balsamic Glaze

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PREPARATION

1
Preheat oven to 400°F and toss sliced peppers, zucchini, and onions with one tablespoon of olive oil and a pinch of salt.
2
Roast vegetables on a parchment-lined sheet for 20 minutes until tender and slightly charred.
3
Season flank steak with salt and pepper, then grill over medium-high heat for 4-5 minutes per side for medium-rare.
4
Transfer steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
5
Brush sourdough slices with the remaining olive oil and toast on the grill or in a pan until golden brown.
6
Assemble the sandwich by layering the sliced steak, roasted vegetables, and fresh arugula between the sourdough slices.
7
Finish with a drizzle of balsamic glaze and serve immediately.