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 vibrant flavors of this grilled steak and roasted vegetable salad, enhanced with a touch of succulent grilled shrimp. Lean sirloin and tender shrimp mingle with lightly charred seasonal vegetables, drizzled with a hint of olive oil to deliver a filling and refreshing meal perfect for a wholesome lunch.

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NUTRITION

345kcal
Protein
44g
Fat
16.8g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Sirloin Steak

1 oz Grilled Shrimp

1/2 cup Mixed Roasted Vegetables

1/2 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Toss chopped red bell pepper, zucchini, and red onion with 1/2 teaspoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 12-15 minutes until soft and slightly caramelized.

  • 3

    While the vegetables are roasting, season the 5 oz lean sirloin steak with salt, pepper, and a pinch of garlic powder. Grill the steak on medium-high heat for about 4-5 minutes per side for medium-rare, or adjust time to your preferred doneness.

  • 4

    In the last 2-3 minutes of grilling the steak, place 1 oz of peeled, deveined shrimp on the grill, cooking until pink and just firm.

  • 5

    Slice the rested steak thinly and arrange it on a plate along with the grilled shrimp and roasted vegetables.

  • 6

    Drizzle with any pan juices or a touch more olive oil if desired, then serve immediately.

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 vibrant flavors of this grilled steak and roasted vegetable salad, enhanced with a touch of succulent grilled shrimp. Lean sirloin and tender shrimp mingle with lightly charred seasonal vegetables, drizzled with a hint of olive oil to deliver a filling and refreshing meal perfect for a wholesome lunch.

NUTRITION

345kcal
Protein
44g
Fat
16.8g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Sirloin Steak

1 oz Grilled Shrimp

1/2 cup Mixed Roasted Vegetables

1/2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Toss chopped red bell pepper, zucchini, and red onion with 1/2 teaspoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 12-15 minutes until soft and slightly caramelized.

  • 3

    While the vegetables are roasting, season the 5 oz lean sirloin steak with salt, pepper, and a pinch of garlic powder. Grill the steak on medium-high heat for about 4-5 minutes per side for medium-rare, or adjust time to your preferred doneness.

  • 4

    In the last 2-3 minutes of grilling the steak, place 1 oz of peeled, deveined shrimp on the grill, cooking until pink and just firm.

  • 5

    Slice the rested steak thinly and arrange it on a plate along with the grilled shrimp and roasted vegetables.

  • 6

    Drizzle with any pan juices or a touch more olive oil if desired, then serve immediately.