Name: Grilled Skirt Steak with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Skirt steak; 0.25 tbsp Extra virgin olive oil; 1 cup Red bell pepper; 1 cup Zucchini; 0.25 cup Red onion; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Dried oregano

Grilled Skirt Steak with Roasted Vegetables

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 Roasted Vegetables

Tender skirt steak grilled to a smoky char and served with a vibrant medley of oven-roasted bell peppers and zucchini.

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NUTRITION

Protein

57.6g

Fat

25.4g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Skirt steak

0.25 tbsp Extra virgin olive oil

1 cup Red bell pepper

1 cup Zucchini

0.25 cup Red onion

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

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PREPARATION

1
Preheat the oven to 400°F and set a grill pan or outdoor grill to medium-high heat.
2
Slice the bell pepper, zucchini, and red onion into uniform bite-sized pieces.
3
Toss the vegetables on a baking sheet with half of the olive oil, sea salt, and dried oregano.
4
Roast the vegetables for 18-20 minutes until they are tender and have developed golden brown edges.
5
Season both sides of the skirt steak with the remaining sea salt, black pepper, and garlic powder.
6
Lightly coat the grill with the remaining oil and sear the steak for 3-4 minutes per side for a perfect medium-rare.
7
Allow the steak to rest for 5 minutes on a cutting board to lock in the juices.
8
Slice the steak thinly against the grain and serve alongside the warm roasted vegetables.