YOUR SOLIN GENERATED RECIPE
Grilled Beef Steak Salad with Crunchy Vegetables
Savor the bright flavors of a perfectly grilled lean beef steak tossed with a vibrant mix of baby spinach, crisp red bell pepper, cool cucumber, and creamy avocado. Finished with a light drizzle of olive oil, this salad delivers a satisfying crunch and balanced taste that's both refreshing and protein-packed for a hearty lunch.
INGREDIENTS
5.5 ounces Beef Steak (Top Sirloin)
2 cups Baby Spinach
1/2 cup diced Red Bell Pepper
1/2 cup diced Cucumber
1/4 medium Avocado
1/2 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your grill to medium-high heat and lightly oil the grates.
Season the beef steak with salt and pepper (or your favorite steak seasoning) and grill for about 4-5 minutes per side for medium-rare, adjusting time as needed for desired doneness.
While the steak is grilling, prepare the salad by adding baby spinach, diced red bell pepper, and diced cucumber to a large bowl.
Slice the grilled steak thinly against the grain once rested for a few minutes.
Gently fold the steak slices into the salad along with avocado pieces.
Drizzle with extra virgin olive oil and a squeeze of lemon or your preferred light dressing, then toss gently to combine.
Serve immediately and enjoy a refreshing, crunchy, and protein-rich meal.