YOUR SOLIN GENERATED RECIPE
Grilled Steak and Roasted Vegetable Salad with Chickpeas
Savor the lean grilled sirloin paired with a vibrant medley of roasted bell peppers, zucchini, and red onion, tossed over a bed of crisp mixed greens and accented with protein-packed chickpeas and tangy feta. This light yet satisfying salad is finished with a drizzle of olive oil to enhance the natural, smoky flavors while keeping the meal balanced and within your nutritional goals.
INGREDIENTS
3.5 oz Lean Sirloin Steak
1/3 cup Canned Chickpeas
1 cup Mixed Roasted Vegetables
2 cups Mixed Greens
1 oz Crumbled Feta Cheese
1/2 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Season the lean sirloin steak with salt and pepper (or your preferred steak seasoning).
Grill the steak for about 4-5 minutes per side for medium-rare, or adjust the time to your desired doneness. Once cooked, let rest for a few minutes and then thinly slice against the grain.
While the steak is grilling, preheat your oven to 425°F. Toss the chopped bell peppers, zucchini, and red onion with a light drizzle of olive oil, salt, and pepper, then spread onto a baking sheet.
Roast the vegetables in the oven for about 15-20 minutes or until they are tender and slightly caramelized.
In a large bowl, combine the mixed greens and roasted vegetables. Gently fold in the canned chickpeas and crumbled feta cheese.
Top the salad with the sliced grilled steak and drizzle with an extra 1/2 teaspoon of extra virgin olive oil if desired.
Toss everything gently to combine, and serve immediately.