Name: Grilled Flank Steak with Tomato-Onion Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz Flank steak; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tbsp Extra virgin olive oil; 1 cup Cherry tomatoes; 0.25 cup Red onion; 1 tbsp Red wine vinegar; 1 tbsp Fresh parsley; 0.25 tsp Dried oregano

Grilled Flank Steak with Tomato-Onion Salad

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 Tomato-Onion Salad

Juicy flank steak grilled to perfection and served with a zesty, crisp tomato and red onion salad tossed in a light herb vinaigrette.

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NUTRITION

Protein

60.3g

Fat

31.4g

Carbs

11.9g

SERVINGS

1 serving

INGREDIENTS

10 oz Flank steak

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tbsp Extra virgin olive oil

1 cup Cherry tomatoes

0.25 cup Red onion

1 tbsp Red wine vinegar

1 tbsp Fresh parsley

0.25 tsp Dried oregano

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PREPARATION

1
Preheat your grill or grill pan to medium-high heat.
2
Pat the flank steak dry with paper towels and season both sides evenly with sea salt, black pepper, and garlic powder.
3
Place the steak on the hot grill and cook for 4 to 5 minutes per side for medium-rare, or until it reaches your desired level of doneness.
4
Remove the steak from the grill and transfer it to a cutting board; let it rest for at least 5 to 10 minutes to ensure the juices redistribute.
5
While the steak rests, halve the cherry tomatoes and thinly slice the red onion.
6
In a medium bowl, whisk together the extra virgin olive oil, red wine vinegar, and dried oregano to create the vinaigrette.
7
Add the tomatoes, red onion, and chopped fresh parsley to the bowl and toss well to coat the vegetables in the dressing.
8
Slice the rested flank steak thinly against the grain and serve immediately alongside the fresh tomato-onion salad.