Name: Korean Grilled Steak with Kimchi Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Flank steak; 1 tbsp Coconut aminos; 1 tsp Toasted sesame oil; 1 clove Garlic; 1 tsp Fresh ginger; 0.25 whole Asian pear; 0.5 cup Kimchi; 1 cup Shredded green cabbage; 1 tbsp Rice vinegar; 1 whole Green onion; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Korean Grilled Steak with Kimchi Slaw

Flank steak grilled in a ginger-pear marinade and served with a vibrant kimchi slaw for a meal that is both savory and refreshing.

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NUTRITION

Protein

54.6g

Fat

21.8g

Carbs

20.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Flank steak

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 clove Garlic

1 tsp Fresh ginger

0.25 whole Asian pear

0.5 cup Kimchi

1 cup Shredded green cabbage

1 tbsp Rice vinegar

1 whole Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Grate the Asian pear, garlic, and ginger into a bowl then whisk in coconut aminos and toasted sesame oil.
2
Submerge the flank steak in the marinade and let it rest for at least 30 minutes to tenderize.
3
Combine the shredded cabbage, chopped kimchi, and rice vinegar in a large bowl to create the slaw.
4
Heat a grill or heavy cast-iron skillet to medium-high heat.
5
Season the steak with salt and pepper then grill for 4 to 5 minutes per side for medium-rare.
6
Allow the meat to rest for 5 minutes before slicing it thinly against the grain.
7
Plate the sliced steak over the crunchy slaw and garnish with fresh green onions.