Seared Steak and Roasted Vegetable Salad with Feta

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

Seared Steak and Roasted Vegetable Salad with Feta

YOUR SOLIN GENERATED RECIPE

Seared Steak and Roasted Vegetable Salad with Feta

Enjoy a vibrant, protein-packed salad featuring perfectly seared lean steak paired with a medley of colorful roasted vegetables. Finished with a sprinkle of crumbled feta and a tangy Greek yogurt dressing, this salad is a delicious balance of savory, fresh, and creamy notes.

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NUTRITION

400kcal
Protein
40g
Fat
18.1g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Sirloin Steak

1 cup Mixed Roasted Vegetables (Bell Peppers & Zucchini)

1 oz Crumbled Feta Cheese

1/4 cup Nonfat Greek Yogurt

1/2 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a grill pan or skillet over medium-high heat and lightly brush with 1/2 teaspoon olive oil.

  • 2

    Season the 5 oz lean sirloin steak generously with salt and pepper.

  • 3

    Sear the steak for about 3-4 minutes per side for medium-rare (adjust time as needed for your preferred doneness). Once cooked, let the steak rest for 5 minutes before slicing thinly.

  • 4

    While the steak is resting, prepare the roasted vegetables. If not pre-roasted, toss chopped bell peppers and zucchini with a small drizzle of olive oil, salt, and pepper, and roast in a preheated oven at 400°F for about 15 minutes until tender and lightly charred.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with a pinch of salt and pepper to create a light dressing.

  • 6

    Assemble the salad by placing the roasted vegetables on a plate, layering with sliced steak, and sprinkling crumbled feta cheese on top. Drizzle the yogurt dressing over the salad and serve immediately.

Seared Steak and Roasted Vegetable Salad with Feta

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

Seared Steak and Roasted Vegetable Salad with Feta

YOUR SOLIN GENERATED RECIPE

Seared Steak and Roasted Vegetable Salad with Feta

Enjoy a vibrant, protein-packed salad featuring perfectly seared lean steak paired with a medley of colorful roasted vegetables. Finished with a sprinkle of crumbled feta and a tangy Greek yogurt dressing, this salad is a delicious balance of savory, fresh, and creamy notes.

NUTRITION

400kcal
Protein
40g
Fat
18.1g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Sirloin Steak

1 cup Mixed Roasted Vegetables (Bell Peppers & Zucchini)

1 oz Crumbled Feta Cheese

1/4 cup Nonfat Greek Yogurt

1/2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a grill pan or skillet over medium-high heat and lightly brush with 1/2 teaspoon olive oil.

  • 2

    Season the 5 oz lean sirloin steak generously with salt and pepper.

  • 3

    Sear the steak for about 3-4 minutes per side for medium-rare (adjust time as needed for your preferred doneness). Once cooked, let the steak rest for 5 minutes before slicing thinly.

  • 4

    While the steak is resting, prepare the roasted vegetables. If not pre-roasted, toss chopped bell peppers and zucchini with a small drizzle of olive oil, salt, and pepper, and roast in a preheated oven at 400°F for about 15 minutes until tender and lightly charred.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with a pinch of salt and pepper to create a light dressing.

  • 6

    Assemble the salad by placing the roasted vegetables on a plate, layering with sliced steak, and sprinkling crumbled feta cheese on top. Drizzle the yogurt dressing over the salad and serve immediately.