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 Red pepper flakes; 0.5 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

Flame-grilled skirt steak topped with a vibrant, zesty chimichurri sauce and served alongside charred asparagus for a smoky finish.

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NUTRITION

Protein

52.8g

Fat

35.9g

Carbs

7.9g

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 Red pepper flakes

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

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PREPARATION

1
Preheat your grill or cast-iron grill pan to high heat.
2
Pat the skirt steak dry with paper towels and season both sides with half of the sea salt and black pepper.
3
In a small bowl, combine the finely minced parsley, minced garlic, red wine vinegar, red pepper flakes, and half of the olive oil to create the chimichurri.
4
Toss the asparagus spears with the remaining olive oil and sea salt.
5
Place the steak on the hot grill and cook for 3 to 4 minutes per side for medium-rare, then remove to a cutting board to rest.
6
Grill the asparagus for 4 to 5 minutes, turning occasionally until tender and lightly charred.
7
Slice the rested steak thinly against the grain and serve topped with the fresh chimichurri and grilled asparagus on the side.