Grilled Steak and Mixed Greens Salad with Roasted Vegetables

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

Grilled Steak and Mixed Greens Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Mixed Greens Salad with Roasted Vegetables

Savor a delicate balance of flavors with lean grilled sirloin steak served atop a bed of fresh mixed greens, roasted red bell pepper and zucchini, accented with a hint of sweet strawberries and a scattering of whole wheat pasta. Finished with a light balsamic vinaigrette, this lunch delivers a satisfying yet refreshing combination perfect for a balanced meal.

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NUTRITION

369kcal
Protein
36.6g
Fat
12.6g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

2 cups Mixed Greens

0.5 cup Cherry Tomatoes

0.5 cup Roasted Red Bell Pepper

0.5 cup Roasted Zucchini

0.25 cup Whole Wheat Pasta

0.25 cup Strawberries

1 tbsp Balsamic Vinaigrette

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the 4 oz lean sirloin steak with salt and pepper or your favorite steak seasoning.

  • 3

    Grill the steak for about 4-5 minutes on each side, or until desired doneness is achieved. Remove the steak from the grill and let it rest for a few minutes before slicing thinly.

  • 4

    While the steak is resting, prepare the vegetables: halve the cherry tomatoes, roast red bell pepper slices and zucchini with a drizzle of olive oil in a preheated oven at 400°F for about 10 minutes until tender.

  • 5

    In a large bowl, combine the mixed greens, roasted vegetables, whole wheat pasta, and sliced strawberries.

  • 6

    Drizzle the mixture with balsamic vinaigrette and toss gently.

  • 7

    Top the salad with thin slices of grilled steak. Serve immediately and enjoy your balanced and flavorful lunch.

Grilled Steak and Mixed Greens Salad with Roasted Vegetables

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

Grilled Steak and Mixed Greens Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Mixed Greens Salad with Roasted Vegetables

Savor a delicate balance of flavors with lean grilled sirloin steak served atop a bed of fresh mixed greens, roasted red bell pepper and zucchini, accented with a hint of sweet strawberries and a scattering of whole wheat pasta. Finished with a light balsamic vinaigrette, this lunch delivers a satisfying yet refreshing combination perfect for a balanced meal.

NUTRITION

369kcal
Protein
36.6g
Fat
12.6g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

2 cups Mixed Greens

0.5 cup Cherry Tomatoes

0.5 cup Roasted Red Bell Pepper

0.5 cup Roasted Zucchini

0.25 cup Whole Wheat Pasta

0.25 cup Strawberries

1 tbsp Balsamic Vinaigrette

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the 4 oz lean sirloin steak with salt and pepper or your favorite steak seasoning.

  • 3

    Grill the steak for about 4-5 minutes on each side, or until desired doneness is achieved. Remove the steak from the grill and let it rest for a few minutes before slicing thinly.

  • 4

    While the steak is resting, prepare the vegetables: halve the cherry tomatoes, roast red bell pepper slices and zucchini with a drizzle of olive oil in a preheated oven at 400°F for about 10 minutes until tender.

  • 5

    In a large bowl, combine the mixed greens, roasted vegetables, whole wheat pasta, and sliced strawberries.

  • 6

    Drizzle the mixture with balsamic vinaigrette and toss gently.

  • 7

    Top the salad with thin slices of grilled steak. Serve immediately and enjoy your balanced and flavorful lunch.