YOUR SOLIN GENERATED RECIPE
Grilled Steak and Roasted Vegetable Salad with Quinoa
Savor the succulent flavor of grilled sirloin paired with a medley of roasted red bell pepper, zucchini, and red onion, all tossed with light, fluffy quinoa to create a refreshing and hearty salad perfect for lunch. The dish is beautifully balanced, offering a satisfying crunch from the veggies while the quinoa lends a subtle nutty flavor, making every bite both nutritious and delicious.
INGREDIENTS
4 ounces Lean Sirloin Steak
1/2 cup Cooked Quinoa
1/2 cup Roasted Red Bell Pepper
1/2 cup Roasted Zucchini
1/4 cup Roasted Red Onion
PREPARATION
Preheat your grill to medium-high heat.
Season the 4-ounce sirloin steak with salt, pepper, and your preferred steak seasoning.
Grill the steak for about 4-5 minutes per side for medium-rare, or adjust cooking time as needed. Once done, let it rest for a few minutes before slicing thinly.
While grilling the steak, preheat your oven to 425°F. Toss diced red bell pepper, zucchini, and red onion with a light spray of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes or until tender and slightly caramelized.
In a serving bowl, combine the 1/2 cup of cooked quinoa with the roasted vegetables.
Top the salad with the sliced grilled steak.
Toss gently to combine all flavors and serve immediately.