Seared Steak Salad with Roasted Vegetables

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

Seared Steak Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Steak Salad with Roasted Vegetables

Enjoy a vibrant salad featuring juicy, perfectly seared lean sirloin paired with an array of roasted vegetables. This dish achieves a harmonious blend of robust steak flavor with lightly caramelized bell peppers, zucchini, and sweet cherry tomatoes atop fresh mixed greens, all finished with a drizzle of extra virgin olive oil.

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NUTRITION

388kcal
Protein
40.5g
Fat
22.5g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Sirloin Steak

2 cups Mixed Salad Greens

1/2 medium Bell Pepper (sliced)

1/2 medium Zucchini (sliced)

1/2 cup Cherry Tomatoes

1.5 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the bell pepper, zucchini, and cherry tomatoes. Toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes until tender and lightly charred.

  • 4

    Meanwhile, season the lean sirloin steak with salt and pepper. Heat a skillet over medium-high heat and sear the steak for about 3-4 minutes on each side for medium-rare (adjust time for preferred doneness).

  • 5

    Let the steak rest for a few minutes before slicing thinly against the grain.

  • 6

    In a large bowl, combine the mixed greens with the roasted vegetables. Top with sliced steak and drizzle with the remaining olive oil if desired.

  • 7

    Toss gently to combine and serve immediately.

Seared Steak Salad with Roasted Vegetables

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

Seared Steak Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Steak Salad with Roasted Vegetables

Enjoy a vibrant salad featuring juicy, perfectly seared lean sirloin paired with an array of roasted vegetables. This dish achieves a harmonious blend of robust steak flavor with lightly caramelized bell peppers, zucchini, and sweet cherry tomatoes atop fresh mixed greens, all finished with a drizzle of extra virgin olive oil.

NUTRITION

388kcal
Protein
40.5g
Fat
22.5g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Sirloin Steak

2 cups Mixed Salad Greens

1/2 medium Bell Pepper (sliced)

1/2 medium Zucchini (sliced)

1/2 cup Cherry Tomatoes

1.5 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the bell pepper, zucchini, and cherry tomatoes. Toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes until tender and lightly charred.

  • 4

    Meanwhile, season the lean sirloin steak with salt and pepper. Heat a skillet over medium-high heat and sear the steak for about 3-4 minutes on each side for medium-rare (adjust time for preferred doneness).

  • 5

    Let the steak rest for a few minutes before slicing thinly against the grain.

  • 6

    In a large bowl, combine the mixed greens with the roasted vegetables. Top with sliced steak and drizzle with the remaining olive oil if desired.

  • 7

    Toss gently to combine and serve immediately.