YOUR SOLIN GENERATED RECIPE
Grilled Steak and Roasted Vegetable Bowl
Savor a well-balanced bowl featuring perfectly grilled sirloin steak, a lightly roasted medley of zucchini, red bell pepper and red onion, topped with a soft-boiled egg and a drizzle of tangy nonfat Greek yogurt sauce. This dish combines a smoky grilled flavor with the sweetness of roasted vegetables and a creamy finish, making it a satisfying lunch that both delights the palate and fits your macro goals.
INGREDIENTS
4 oz Sirloin Steak
1 large Egg
1/4 cup Nonfat Greek Yogurt
1/2 cup Zucchini (sliced)
1/2 cup Red Bell Pepper (sliced)
1/4 cup Red Onion (sliced)
1 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F for roasting the vegetables.
Toss the sliced zucchini, red bell pepper, and red onion with olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet.
Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized, stirring halfway through.
Season the sirloin steak with salt and pepper. Preheat a grill or grill pan over medium-high heat.
Grill the steak for approximately 4-5 minutes on each side, or until it reaches your desired level of doneness. Let the steak rest for a few minutes before slicing.
While the steak is resting, gently boil the egg in water for about 7 minutes for a soft-boiled consistency, then place it in cold water and peel.
Plate the roasted vegetables, arrange the sliced steak over the vegetables, and add the sliced soft-boiled egg on top.
Drizzle with a dollop of nonfat Greek yogurt for a creamy finish and extra tang, and serve immediately.