Grilled Beef Steak Salad with Crunchy Vegetables

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

Grilled Beef Steak Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Beef Steak Salad with Crunchy Vegetables

Enjoy a vibrant, nutrient-packed salad featuring a perfectly grilled lean beef steak atop a bed of crisp romaine lettuce, refreshing cucumber, sweet red bell pepper, shredded carrots, and juicy cherry tomatoes. Finished with a light drizzle of balsamic vinegar and extra virgin olive oil, this salad offers a satisfying blend of textures and flavors that make every bite refreshing and hearty.

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NUTRITION

440kcal
Protein
45g
Fat
21.2g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Steak (Top Sirloin)

2 cups Romaine Lettuce

1/2 cup sliced Cucumber

1/2 cup sliced Red Bell Pepper

1/2 cup shredded Carrots

1 serving Cherry Tomatoes (~5 pieces)

1 tsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the 6 oz beef steak generously with salt and pepper on both sides.

  • 3

    Grill the steak for about 4-5 minutes per side for medium-rare (adjust timing based on desired doneness).

  • 4

    Remove the steak from the grill and let it rest for 5 minutes before slicing thinly against the grain.

  • 5

    Meanwhile, in a large bowl, combine the romaine lettuce, sliced cucumber, red bell pepper, shredded carrots, and cherry tomatoes.

  • 6

    In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar to create a light dressing.

  • 7

    Drizzle the dressing over the salad and toss the vegetables to evenly coat.

  • 8

    Top the salad with the sliced beef steak and serve immediately.

Grilled Beef Steak Salad with Crunchy Vegetables

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

Grilled Beef Steak Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Beef Steak Salad with Crunchy Vegetables

Enjoy a vibrant, nutrient-packed salad featuring a perfectly grilled lean beef steak atop a bed of crisp romaine lettuce, refreshing cucumber, sweet red bell pepper, shredded carrots, and juicy cherry tomatoes. Finished with a light drizzle of balsamic vinegar and extra virgin olive oil, this salad offers a satisfying blend of textures and flavors that make every bite refreshing and hearty.

NUTRITION

440kcal
Protein
45g
Fat
21.2g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Steak (Top Sirloin)

2 cups Romaine Lettuce

1/2 cup sliced Cucumber

1/2 cup sliced Red Bell Pepper

1/2 cup shredded Carrots

1 serving Cherry Tomatoes (~5 pieces)

1 tsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the 6 oz beef steak generously with salt and pepper on both sides.

  • 3

    Grill the steak for about 4-5 minutes per side for medium-rare (adjust timing based on desired doneness).

  • 4

    Remove the steak from the grill and let it rest for 5 minutes before slicing thinly against the grain.

  • 5

    Meanwhile, in a large bowl, combine the romaine lettuce, sliced cucumber, red bell pepper, shredded carrots, and cherry tomatoes.

  • 6

    In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar to create a light dressing.

  • 7

    Drizzle the dressing over the salad and toss the vegetables to evenly coat.

  • 8

    Top the salad with the sliced beef steak and serve immediately.