Seared Steak and Roasted Vegetable Salad with Citrus Vinaigrette

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

Seared Steak and Roasted Vegetable Salad with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Seared Steak and Roasted Vegetable Salad with Citrus Vinaigrette

Enjoy a vibrant salad featuring a perfectly seared 5-ounce sirloin steak, tender roasted zucchini and bell peppers, crisp mixed greens, and a burst of citrus from fresh orange segments. Finished with a drizzle of bright citrus vinaigrette and a sprinkle of creamy feta, this dish is both satisfying and refreshingly balanced.

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NUTRITION

427kcal
Protein
42.3g
Fat
22.8g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Sirloin Steak

2 cups Mixed Salad Greens

1/2 cup Red Bell Pepper (roasted)

1/2 cup Zucchini (roasted)

1/4 cup Orange Segments

1/4 Avocado

1 oz Feta Cheese

1 tsp Olive Oil

1 tbsp Fresh Citrus Juice

1 tsp Dijon Mustard

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the vegetables.

  • 2

    Slice red bell pepper and zucchini into even pieces, toss with a drizzle of olive oil, salt, and pepper, and roast on a baking sheet for 15-20 minutes or until tender and slightly charred.

  • 3

    While vegetables roast, season the 5 oz sirloin steak with salt and pepper. Heat a skillet over medium-high heat and sear the steak about 3-4 minutes per side for medium-rare, or adjust time as desired.

  • 4

    Prepare the citrus vinaigrette by whisking together the remaining olive oil, fresh citrus juice, and Dijon mustard. Adjust seasoning with salt and pepper.

  • 5

    In a large bowl, combine mixed salad greens, roasted vegetables, orange segments, and sliced avocado.

  • 6

    Slice the rested steak thinly and add on top of the salad. Drizzle the citrus vinaigrette over the salad and finish with a crumble of feta cheese.

  • 7

    Toss gently to combine all ingredients well and serve immediately.

Seared Steak and Roasted Vegetable Salad with Citrus Vinaigrette

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

Seared Steak and Roasted Vegetable Salad with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Seared Steak and Roasted Vegetable Salad with Citrus Vinaigrette

Enjoy a vibrant salad featuring a perfectly seared 5-ounce sirloin steak, tender roasted zucchini and bell peppers, crisp mixed greens, and a burst of citrus from fresh orange segments. Finished with a drizzle of bright citrus vinaigrette and a sprinkle of creamy feta, this dish is both satisfying and refreshingly balanced.

NUTRITION

427kcal
Protein
42.3g
Fat
22.8g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Sirloin Steak

2 cups Mixed Salad Greens

1/2 cup Red Bell Pepper (roasted)

1/2 cup Zucchini (roasted)

1/4 cup Orange Segments

1/4 Avocado

1 oz Feta Cheese

1 tsp Olive Oil

1 tbsp Fresh Citrus Juice

1 tsp Dijon Mustard

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the vegetables.

  • 2

    Slice red bell pepper and zucchini into even pieces, toss with a drizzle of olive oil, salt, and pepper, and roast on a baking sheet for 15-20 minutes or until tender and slightly charred.

  • 3

    While vegetables roast, season the 5 oz sirloin steak with salt and pepper. Heat a skillet over medium-high heat and sear the steak about 3-4 minutes per side for medium-rare, or adjust time as desired.

  • 4

    Prepare the citrus vinaigrette by whisking together the remaining olive oil, fresh citrus juice, and Dijon mustard. Adjust seasoning with salt and pepper.

  • 5

    In a large bowl, combine mixed salad greens, roasted vegetables, orange segments, and sliced avocado.

  • 6

    Slice the rested steak thinly and add on top of the salad. Drizzle the citrus vinaigrette over the salad and finish with a crumble of feta cheese.

  • 7

    Toss gently to combine all ingredients well and serve immediately.