YOUR SOLIN GENERATED RECIPE
Grilled Steak and Roasted Vegetable Salad
Enjoy a vibrant, protein-packed salad featuring tender grilled top sirloin paired with char-roasted bell peppers, zucchini, and a bed of peppery arugula. Finished with a light lemon-herb dressing, this dish is a satisfying and balanced lunch option that celebrates the natural flavors of each ingredient.
INGREDIENTS
3.5 oz Top Sirloin Steak
1/4 cup Mixed Bell Peppers
1/4 cup Zucchini
1 cup Arugula
1 tbsp Lemon Juice
1 tsp Olive Oil
1/2 tsp Fresh Herbs (Oregano/Thyme)
PREPARATION
Preheat the grill to medium-high heat.
Season the top sirloin steak lightly with salt, pepper, and a pinch of the fresh herbs.
Grill the steak for about 3-4 minutes per side or until it reaches your desired doneness. Let it rest for a few minutes before slicing thinly.
Meanwhile, toss the bell peppers and zucchini with olive oil, a dash of salt, and remaining herbs. Roast them in a preheated 425°F oven or on a grill basket for about 8-10 minutes until tender and slightly charred.
In a bowl, combine the arugula with lemon juice and a touch of olive oil if desired.
Top the salad with the sliced steak and roasted vegetables. Serve immediately and enjoy.