Grilled Steak and Roasted Vegetable Salad

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

Grilled Steak and Roasted Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Roasted Vegetable Salad

Savor the taste of perfectly grilled lean steak paired with a colorful medley of roasted vegetables and crisp mixed greens, accented with fresh apple slices and a zesty lemon vinaigrette. Each bite offers a delightful balance of juicy red meat, naturally sweet fruit, and savory roasted veggies for a satisfying and wholesome lunch.

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NUTRITION

424kcal
Protein
40.8g
Fat
17.3g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Lean Sirloin Steak (≈156g)

1 cup Mixed Bell Peppers, Zucchini, and Red Onion (≈115g)

1 cup Mixed Salad Greens (≈36g)

1/2 medium Apple (≈91g)

1 tsp Olive Oil & Lemon Vinaigrette (≈5g)

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PREPARATION

  • 1

    Preheat the grill to medium-high heat and set the oven to 425°F for roasting the vegetables.

  • 2

    Season the 5.5 oz lean sirloin steak lightly with salt and pepper. Grill for approximately 4-5 minutes per side or until it reaches your desired level of doneness. Once cooked, let it rest for a few minutes before slicing thinly.

  • 3

    While the steak is grilling, toss the mixed bell peppers, zucchini, and red onion with a tiny drizzle of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast in the oven for about 15 minutes or until tender and slightly caramelized.

  • 4

    In a large bowl, combine the mixed salad greens and thinly sliced apple.

  • 5

    Add the roasted vegetables on top of the greens and apple. Arrange the sliced steak over the salad.

  • 6

    Drizzle 1 teaspoon of olive oil mixed with fresh lemon juice over the salad for a simple vinaigrette. Toss gently to evenly combine the flavors.

  • 7

    Serve immediately and enjoy your balanced, protein-packed lunch.

Grilled Steak and Roasted Vegetable Salad

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

Grilled Steak and Roasted Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Roasted Vegetable Salad

Savor the taste of perfectly grilled lean steak paired with a colorful medley of roasted vegetables and crisp mixed greens, accented with fresh apple slices and a zesty lemon vinaigrette. Each bite offers a delightful balance of juicy red meat, naturally sweet fruit, and savory roasted veggies for a satisfying and wholesome lunch.

NUTRITION

424kcal
Protein
40.8g
Fat
17.3g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Lean Sirloin Steak (≈156g)

1 cup Mixed Bell Peppers, Zucchini, and Red Onion (≈115g)

1 cup Mixed Salad Greens (≈36g)

1/2 medium Apple (≈91g)

1 tsp Olive Oil & Lemon Vinaigrette (≈5g)

PREPARATION

  • 1

    Preheat the grill to medium-high heat and set the oven to 425°F for roasting the vegetables.

  • 2

    Season the 5.5 oz lean sirloin steak lightly with salt and pepper. Grill for approximately 4-5 minutes per side or until it reaches your desired level of doneness. Once cooked, let it rest for a few minutes before slicing thinly.

  • 3

    While the steak is grilling, toss the mixed bell peppers, zucchini, and red onion with a tiny drizzle of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast in the oven for about 15 minutes or until tender and slightly caramelized.

  • 4

    In a large bowl, combine the mixed salad greens and thinly sliced apple.

  • 5

    Add the roasted vegetables on top of the greens and apple. Arrange the sliced steak over the salad.

  • 6

    Drizzle 1 teaspoon of olive oil mixed with fresh lemon juice over the salad for a simple vinaigrette. Toss gently to evenly combine the flavors.

  • 7

    Serve immediately and enjoy your balanced, protein-packed lunch.