YOUR SOLIN GENERATED RECIPE
Grilled Steak and Roasted Vegetable Salad
Savor the flavors of a perfectly grilled sirloin steak sliced over a vibrant bed of mixed greens and roasted vegetables. This refreshing salad is finished with a light drizzle of olive oil and balsamic vinegar for a delightful tang, making it an ideal lunch that balances savoriness with bright, crisp textures.
INGREDIENTS
6 oz Sirloin Steak
1 cup Mixed Greens
1/2 cup Roasted Red Bell Pepper
1/2 cup Roasted Zucchini
1 tbsp Extra Virgin Olive Oil
1 tbsp Balsamic Vinegar
PREPARATION
Preheat your grill to medium-high heat.
Season the 6 oz sirloin steak with salt and pepper (or preferred seasoning) on both sides.
Grill the steak for about 4-5 minutes on each side for medium-rare, or adjust the time to your desired doneness. Let it rest for 5 minutes before slicing thinly.
While the steak is grilling, preheat your oven to 425°F and toss the sliced red bell pepper and zucchini with a light spray of olive oil, salt, and pepper. Roast them on a baking sheet for about 10-12 minutes until tender and slightly charred.
In a large bowl, combine the mixed greens, roasted red bell pepper, and zucchini.
Drizzle the salad with the remaining olive oil and balsamic vinegar, tossing gently to coat the vegetables evenly.
Top the salad with the sliced steak and serve immediately.