Grilled Steak and Vegetable Rice Bowl

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

Grilled Steak and Vegetable Rice Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Vegetable Rice Bowl

Grilled flank steak and colorful bell peppers served over fluffy brown rice, finished with a drizzle of savory coconut aminos and fresh cilantro.

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NUTRITION

521kcal
Protein
48.8g
Fat
19.7g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 oz Flank Steak

1/2 cup cooked Brown Rice

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 tsp Avocado Oil

1 tbsp Coconut Aminos

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PREPARATION

  • 1

    Season the flank steak generously with sea salt and black pepper on both sides.

  • 2

    Preheat a grill or a heavy cast-iron skillet over medium-high heat.

  • 3

    Place the steak on the hot surface and cook for 4-5 minutes per side for medium-rare, or until it reaches your preferred doneness.

  • 4

    Remove the steak from the heat and let it rest on a cutting board for at least 5 minutes to keep the juices intact.

  • 5

    While the steak rests, add the avocado oil to a separate skillet over medium heat and sauté the sliced bell peppers and zucchini until they are tender-crisp.

  • 6

    Slice the rested steak against the grain into thin, bite-sized strips.

  • 7

    Assemble the bowl by placing the warm brown rice at the base, followed by the sautéed vegetables and the sliced steak.

  • 8

    Drizzle the coconut aminos over the top and garnish with fresh cilantro or green onions if desired.

Grilled Steak and Vegetable Rice Bowl

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

Grilled Steak and Vegetable Rice Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Vegetable Rice Bowl

Grilled flank steak and colorful bell peppers served over fluffy brown rice, finished with a drizzle of savory coconut aminos and fresh cilantro.

NUTRITION

521kcal
Protein
48.8g
Fat
19.7g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 oz Flank Steak

1/2 cup cooked Brown Rice

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 tsp Avocado Oil

1 tbsp Coconut Aminos

PREPARATION

  • 1

    Season the flank steak generously with sea salt and black pepper on both sides.

  • 2

    Preheat a grill or a heavy cast-iron skillet over medium-high heat.

  • 3

    Place the steak on the hot surface and cook for 4-5 minutes per side for medium-rare, or until it reaches your preferred doneness.

  • 4

    Remove the steak from the heat and let it rest on a cutting board for at least 5 minutes to keep the juices intact.

  • 5

    While the steak rests, add the avocado oil to a separate skillet over medium heat and sauté the sliced bell peppers and zucchini until they are tender-crisp.

  • 6

    Slice the rested steak against the grain into thin, bite-sized strips.

  • 7

    Assemble the bowl by placing the warm brown rice at the base, followed by the sautéed vegetables and the sliced steak.

  • 8

    Drizzle the coconut aminos over the top and garnish with fresh cilantro or green onions if desired.