YOUR SOLIN GENERATED RECIPE
Grilled Beef and Roasted Vegetable Salad
Savor a hearty grilled beef salad featuring tender slices of lean top sirloin, perfectly roasted medley of colorful vegetables, and a protein-rich hard-boiled egg, all lightly dressed in extra virgin olive oil. This satisfying meal combines robust flavors and textures for a balanced lunch.
INGREDIENTS
3 oz Lean Top Sirloin
1 Large Hard-Boiled Egg
1/2 cup Mixed Bell Pepper
1/2 cup Zucchini
1 medium slice Red Onion
1 tsp Extra Virgin Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat the grill to medium-high heat.
Season the lean top sirloin with salt and pepper.
Grill the beef for about 4-5 minutes per side until it reaches your desired doneness. Let it rest for a few minutes before thinly slicing against the grain.
While the beef is grilling, preheat your oven to 400°F for roasting the vegetables.
Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them lightly with a drizzle of olive oil, salt, and pepper.
Spread the vegetables on a baking tray and roast for about 12-15 minutes until they are tender and slightly caramelized.
Peel the hard-boiled egg and cut it into quarters.
Assemble the salad by layering the roasted vegetables on a plate, topping with sliced grilled beef and egg quarters.
Drizzle any remaining olive oil over the salad and finish with an extra pinch of salt and pepper if desired. Serve immediately.