Name: Seared Steak and Crunchy Vegetable Salad with Sesame Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.1 oz Flank Steak; 1 cup shredded Red Cabbage; 1/2 cup shredded Carrots; 1/2 cup Sugar Snap Peas; 1/2 cup sliced Cucumber; 1 tsp Sesame Oil; 1 tbsp Soy Sauce; 1 tbsp Rice Vinegar; 1 tsp grated Fresh Ginger

Seared Steak and Crunchy Vegetable Salad with Sesame Dressing

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

YOUR SOLIN GENERATED RECIPE

Seared Steak and Crunchy Vegetable Salad with Sesame Dressing

Pan-seared flank steak sliced thin over a bed of crisp cabbage, snap peas, and carrots, finished with a toasted sesame dressing.

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NUTRITION

Protein

35.8g

Fat

17g

Carbs

17.5g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Flank Steak

1 cup shredded Red Cabbage

1/2 cup shredded Carrots

1/2 cup Sugar Snap Peas

1/2 cup sliced Cucumber

1 tsp Sesame Oil

1 tbsp Soy Sauce

1 tbsp Rice Vinegar

1 tsp grated Fresh Ginger

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PREPARATION

1
Season the flank steak lightly with salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and sear the steak for approximately 4 minutes per side for medium-rare.
3
Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to keep it juicy.
4
While the steak rests, whisk together the sesame oil, soy sauce, rice vinegar, and grated ginger in a small bowl to create the dressing.
5
Prepare the vegetables by shredding the cabbage and carrots, and slicing the cucumber and snap peas.
6
Toss the vegetables together in a large bowl until well combined.
7
Slice the rested steak thinly against the grain to ensure tenderness.
8
Top the vegetable mixture with the steak slices and drizzle the toasted sesame dressing over the entire salad.