Name: Grilled Flank Steak with Chimichurri
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Flank steak; 0.25 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Fresh parsley; 0.25 cup Fresh cilantro; 1 tbsp Red wine vinegar; 1 clove Garlic; 0.25 tbsp Extra virgin olive oil; 0.13 tsp Red pepper flakes; 1.5 cup Asparagus spears

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

YOUR SOLIN GENERATED RECIPE

Grilled Flank Steak with Chimichurri

Juicy flank steak seared on a hot grill and drizzled with a vibrant, zesty chimichurri sauce, served alongside crisp-tender roasted asparagus.

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NUTRITION

Protein

56.9g

Fat

25.4g

Carbs

10.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Flank steak

0.25 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 tbsp Red wine vinegar

1 clove Garlic

0.25 tbsp Extra virgin olive oil

0.13 tsp Red pepper flakes

1.5 cup Asparagus spears

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PREPARATION

1
Preheat your grill to medium-high heat and rub the flank steak with 0.5 tablespoon of olive oil, sea salt, and black pepper.
2
Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, then transfer to a cutting board to rest for 10 minutes.
3
While the steak rests, finely chop the parsley, cilantro, and garlic, then whisk them together in a small bowl with 1 tablespoon of olive oil, red wine vinegar, and red pepper flakes.
4
Lightly coat the asparagus in a touch of oil and grill for 5-7 minutes until tender and slightly charred.
5
Slice the steak thinly against the grain and serve immediately topped with the fresh chimichurri and the grilled asparagus on the side.