Name: Grilled Skirt Steak with Chimichurri
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Skirt steak; 1 tbsp Extra virgin olive oil; 1 tbsp Red wine vinegar; 0.25 cup Fresh parsley; 1 clove Garlic; 0.25 tsp Dried oregano; 0.25 tsp Red pepper flakes; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Asparagus spears

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

YOUR SOLIN GENERATED RECIPE

Grilled Skirt Steak with Chimichurri

Tender skirt steak grilled to a juicy medium-rare and topped with a vibrant, zesty chimichurri sauce, served alongside charred asparagus spears.

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NUTRITION

Protein

53.7g

Fat

36.0g

Carbs

9.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Skirt steak

1 tbsp Extra virgin olive oil

1 tbsp Red wine vinegar

0.25 cup Fresh parsley

1 clove Garlic

0.25 tsp Dried oregano

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

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PREPARATION

1
Finely mince the parsley and garlic, then whisk together with olive oil, vinegar, oregano, and red pepper flakes in a small bowl.
2
Season the skirt steak on both sides with sea salt and black pepper.
3
Heat a grill or cast-iron skillet over high heat until very hot.
4
Sear the steak for approximately 3 to 4 minutes per side for a medium-rare finish.
5
Place the asparagus spears on the grill during the last 5 minutes of cooking, turning occasionally until tender and charred.
6
Transfer the steak to a cutting board and let it rest for 5 minutes to retain its juices.
7
Slice the steak thinly against the grain and serve topped with the fresh chimichurri and grilled asparagus.