YOUR SOLIN GENERATED RECIPE
Grilled Steak and Roasted Vegetable Salad with Light Balsamic Vinaigrette
Enjoy a vibrant salad featuring tender grilled sirloin steak atop a medley of roasted bell peppers, zucchini, and red onion. A perfectly poached egg crowns the dish, adding a rich, velvety texture, while a drizzle of light balsamic vinaigrette ties all the flavors together. Served with a slice of toasted sourdough bread on the side, this dish is a balanced, savory lunch option that is both satisfying and nutrient-dense.
INGREDIENTS
4 oz Lean Sirloin Steak
1 Large Egg
1 cup Mixed Roasted Vegetables (Bell Pepper, Zucchini, Red Onion)
1 tbsp Light Balsamic Vinaigrette
1 slice Sourdough Bread
PREPARATION
Preheat your grill to medium-high heat.
Season the 4 oz sirloin steak with salt and pepper, and lightly oil the grill grates.
Grill the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. Remove and let it rest for a few minutes before slicing thinly.
While the steak is resting, preheat your oven to 425°F. Toss chopped bell pepper, zucchini, and red onion with a light drizzle of olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 15-20 minutes until tender and slightly caramelized.
Bring a pot of water to a gentle simmer and carefully poach the egg until the whites are set but the yolk remains runny, about 3-4 minutes.
Toss the roasted vegetables with 1 tablespoon of light balsamic vinaigrette in a large bowl.
Plate the salad by placing the roasted vegetables as the base, arrange sliced steak on top, and gently place the poached egg over the salad.
Serve the salad alongside a toasted slice of sourdough bread. Enjoy your balanced and flavorful lunch!