Name: Grilled Steak with Garden Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Flank steak; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 2 cup Mixed baby greens; 0.5 cup Sliced cucumber; 0.5 cup Halved cherry tomatoes; 0.25 cup Sliced red onion; 0.25 whole Avocado; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano

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

YOUR SOLIN GENERATED RECIPE

Grilled Steak with Garden Salad

Tender flank steak grilled to perfection and served over a crisp garden salad drizzled with a zesty lemon-herb vinaigrette.

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NUTRITION

Protein

46.3g

Fat

34.2g

Carbs

16.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

2 cup Mixed baby greens

0.5 cup Sliced cucumber

0.5 cup Halved cherry tomatoes

0.25 cup Sliced red onion

0.25 whole Avocado

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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PREPARATION

1
Preheat your grill or grill pan to medium-high heat.
2
Season the flank steak evenly on both sides with half of the sea salt, black pepper, and dried oregano.
3
Lightly brush the grill with a tiny amount of olive oil and grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.
4
Remove the steak from the grill and let it rest on a cutting board for at least 5 minutes to lock in the juices.
5
In a small bowl, whisk together the remaining olive oil, lemon juice, and the rest of the salt, pepper, and oregano to create the vinaigrette.
6
In a large bowl, toss the mixed baby greens, cucumber, cherry tomatoes, and red onion together.
7
Thinly slice the rested steak against the grain.
8
Plate the salad, top with the sliced steak and avocado, and drizzle the lemon-herb vinaigrette over the top just before serving.