Grilled Steak and Veggie Rice Bowl

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

Grilled Steak and Veggie Rice Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Veggie Rice Bowl

Enjoy a vibrant bowl featuring perfectly grilled steak served on a bed of fluffy rice, accompanied by a medley of grilled bell peppers and zucchini and a hint of sweet pineapple. This bowl is finished with a light drizzle of olive oil for a touch of richness, making it a balanced and satisfying meal for lunch.

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NUTRITION

450kcal
Protein
33.7g
Fat
17.2g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

4 oz grilled steak (top sirloin)

1/2 cup cooked white rice

1.5 cups mixed bell peppers and zucchini

1/4 cup pineapple chunks

1 tsp olive oil

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the 4 oz steak with salt, pepper, and your preferred steak seasoning.

  • 3

    Grill the steak for about 4-5 minutes per side for medium-rare, adjusting cooking time as needed. Let it rest for a few minutes before slicing thinly.

  • 4

    While the steak is resting, prepare the veggies: toss the mixed bell peppers and zucchini in a small amount of olive oil, salt, and pepper.

  • 5

    Grill the vegetables for about 3-4 minutes until they are tender and have grill marks.

  • 6

    Warm the cooked white rice if needed and layer it at the bottom of your bowl.

  • 7

    Top the rice with the grilled steak slices, then add the grilled veggies.

  • 8

    Add the pineapple chunks on top for a burst of sweetness and finish with a drizzle of olive oil.

  • 9

    Serve immediately and enjoy your balanced and flavorful rice bowl.

Grilled Steak and Veggie Rice Bowl

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

Grilled Steak and Veggie Rice Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Veggie Rice Bowl

Enjoy a vibrant bowl featuring perfectly grilled steak served on a bed of fluffy rice, accompanied by a medley of grilled bell peppers and zucchini and a hint of sweet pineapple. This bowl is finished with a light drizzle of olive oil for a touch of richness, making it a balanced and satisfying meal for lunch.

NUTRITION

450kcal
Protein
33.7g
Fat
17.2g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

4 oz grilled steak (top sirloin)

1/2 cup cooked white rice

1.5 cups mixed bell peppers and zucchini

1/4 cup pineapple chunks

1 tsp olive oil

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the 4 oz steak with salt, pepper, and your preferred steak seasoning.

  • 3

    Grill the steak for about 4-5 minutes per side for medium-rare, adjusting cooking time as needed. Let it rest for a few minutes before slicing thinly.

  • 4

    While the steak is resting, prepare the veggies: toss the mixed bell peppers and zucchini in a small amount of olive oil, salt, and pepper.

  • 5

    Grill the vegetables for about 3-4 minutes until they are tender and have grill marks.

  • 6

    Warm the cooked white rice if needed and layer it at the bottom of your bowl.

  • 7

    Top the rice with the grilled steak slices, then add the grilled veggies.

  • 8

    Add the pineapple chunks on top for a burst of sweetness and finish with a drizzle of olive oil.

  • 9

    Serve immediately and enjoy your balanced and flavorful rice bowl.