YOUR SOLIN GENERATED RECIPE
Grilled Beef and Roasted Vegetable Salad
Savor a vibrant salad featuring tender grilled beef paired with a medley of roasted red bell pepper, zucchini, and red onion, all served atop a crisp bed of mixed greens and finished with a light olive oil drizzle. This refreshing meal balances lean protein with the natural sweetness of roasted vegetables, offering a delightful, wholesome lunch.
INGREDIENTS
5 oz Beef Sirloin Steak
0.5 cup chopped Red Bell Pepper
0.5 cup chopped Zucchini
0.25 cup sliced Red Onion
2 cups Mixed Salad Greens
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your grill to medium-high heat.
Season the beef sirloin steak with salt and pepper. Grill for about 4-5 minutes per side, or until cooked to your desired doneness. Set aside to rest for a few minutes before slicing thinly.
While the beef is grilling, preheat your oven to 400°F. Toss the red bell pepper, zucchini, and red onion with a light drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for about 12-15 minutes until tender and slightly charred.
In a large bowl, combine the mixed salad greens with the roasted vegetables.
Slice the grilled beef thinly and place over the salad. Drizzle with the remaining olive oil if desired, and gently toss everything together.
Serve immediately and enjoy a balanced, flavorful lunch.