Name: Grilled Ribeye with Tangy Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Ribeye steak; 1.5 cups Asparagus; 0.5 tsp Olive oil; 1 tbsp Lemon juice; 1 tsp Dijon mustard; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 0.25 tsp Red pepper flakes

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

YOUR SOLIN GENERATED RECIPE

Grilled Ribeye with Tangy Asparagus

Juicy ribeye steak seared alongside crisp asparagus spears, finished with a bright and zesty lemon-mustard glaze for a vibrant finish.

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NUTRITION

Protein

37g

Fat

27.3g

Carbs

13.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Ribeye steak

1.5 cups Asparagus

0.5 tsp Olive oil

1 tbsp Lemon juice

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.25 tsp Red pepper flakes

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PREPARATION

1
Preheat your grill or a heavy cast-iron skillet to medium-high heat.
2
Pat the ribeye dry and season both sides evenly with sea salt, black pepper, and minced garlic.
3
Trim the woody ends off the asparagus and toss the spears with olive oil in a medium bowl.
4
Place the steak on the hot surface and sear for about 4 to 5 minutes per side for medium-rare doneness.
5
Add the asparagus to the pan or grill during the final 5 minutes of cooking, turning them occasionally until they are tender and slightly charred.
6
In a small ramekin, whisk together the lemon juice and Dijon mustard until smooth.
7
Remove the steak and asparagus from the heat and immediately drizzle with the lemon-mustard mixture.
8
Sprinkle with red pepper flakes and allow the steak to rest for 5 minutes before slicing against the grain.