Name: Grilled Steak and Pomegranate Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Flank steak; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 cup Baby arugula; 0.25 cup Pomegranate arils; 0.25 whole Avocado; 0.5 cup Cucumber; 1 tbsp Walnuts; 1 tbsp Balsamic vinegar; 1 tsp Extra virgin olive oil

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 Pomegranate Salad

Tender grilled flank steak served over a bed of peppery arugula and crisp cucumbers, topped with a vibrant burst of sweet pomegranate arils and creamy avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.9g

Fat

37.1g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Baby arugula

0.25 cup Pomegranate arils

0.25 whole Avocado

0.5 cup Cucumber

1 tbsp Walnuts

1 tbsp Balsamic vinegar

1 tsp Extra virgin olive oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the flank steak evenly on both sides with the sea salt and black pepper.
2
Heat a grill pan over medium-high heat and brush the surface with 1 teaspoon of extra virgin olive oil.
3
Place the steak on the hot pan and grill for 4 to 5 minutes per side for medium-rare, or until it reaches your preferred level of doneness.
4
Remove the steak from the pan and transfer to a cutting board to rest for at least 5 minutes.
5
While the steak rests, whisk together the balsamic vinegar and the remaining 1 teaspoon of olive oil in a small bowl.
6
In a large salad bowl, combine the baby arugula and sliced cucumber, then toss with the prepared balsamic dressing.
7
Slice the rested steak thinly against the grain.
8
Arrange the sliced steak over the arugula, then garnish with the pomegranate arils, avocado slices, and chopped walnuts.