YOUR SOLIN GENERATED RECIPE
Grilled Steak and Roasted Vegetable Pasta Bowl
Tender grilled flank steak served over high-protein chickpea pasta and roasted summer vegetables, finished with a splash of tangy balsamic glaze.
INGREDIENTS
4.5 oz Flank Steak
1.5 oz Chickpea Pasta
1 cup chopped Zucchini
1/2 cup chopped Red Bell Pepper
3/4 tsp Olive Oil
1 tbsp Balsamic Vinegar
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F and prepare a grill or cast-iron skillet over medium-high heat.
Toss the chopped zucchini and red bell pepper with half of the olive oil and a pinch of salt on a baking sheet.
Roast the vegetables in the oven for 15-18 minutes until they are tender and slightly browned.
While vegetables roast, season the flank steak with minced garlic, salt, and pepper.
Grill the steak for 4-5 minutes per side for medium-rare, then let it rest for 5 minutes before slicing thinly against the grain.
Cook the chickpea pasta in boiling salted water according to package directions, then drain.
In a large bowl, combine the cooked pasta, roasted vegetables, and sliced steak.
Drizzle with the remaining olive oil and balsamic vinegar, tossing gently to coat before serving.