Name: Grilled Steak and Cucumber Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz flank steak; 0.25 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 cup English cucumber; 0.5 cup cherry tomatoes; 0.25 cup red onion; 1 tbsp fresh mint; 1 tbsp fresh cilantro; 1 tbsp lime juice; 0.5 tsp toasted sesame oil; 1 tsp coconut aminos

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 Cucumber Salad

Tender flank steak grilled to perfection and sliced thin over a crisp cucumber and tomato salad tossed in a zesty lime-sesame vinaigrette.

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NUTRITION

Protein

58.2g

Fat

29.9g

Carbs

12.9g

SERVINGS

1 serving

INGREDIENTS

7 oz flank steak

0.25 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 cup English cucumber

0.5 cup cherry tomatoes

0.25 cup red onion

1 tbsp fresh mint

1 tbsp fresh cilantro

1 tbsp lime juice

0.5 tsp toasted sesame oil

1 tsp coconut aminos

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PREPARATION

1
Preheat a grill or cast-iron skillet over medium-high heat.
2
Rub the flank steak with half of the olive oil, sea salt, and black pepper.
3
Grill the steak for 4-5 minutes per side until it reaches your preferred level of doneness.
4
Remove the steak from the heat and let it rest on a cutting board for at least 5 minutes.
5
While the steak rests, chop the cucumber into bite-sized pieces and halve the cherry tomatoes.
6
In a large mixing bowl, whisk together the remaining olive oil, lime juice, toasted sesame oil, and coconut aminos.
7
Add the cucumber, tomatoes, red onion, mint, and cilantro to the bowl, tossing well to coat in the dressing.
8
Slice the rested steak thinly against the grain and arrange it over the crisp salad to serve.