YOUR SOLIN GENERATED RECIPE
Grilled Beef Steak Salad with Crunchy Vegetables and Lemon Vinaigrette
Savor the freshness of a grilled lean beef steak atop a bed of mixed greens and a medley of crunchy red bell pepper, cucumber, and shredded carrots, all finished with a zesty lemon vinaigrette. This vibrant salad delivers a perfect harmony of savory and tangy notes, making it an ideal, balanced lunch option.
INGREDIENTS
4.5 ounces Lean Beef Steak
50 grams Mixed Salad Greens
0.5 cup Red Bell Pepper
0.5 cup Cucumber
0.5 cup Shredded Carrot
1 ounce Feta Cheese
1 tablespoon Lemon Juice
0.5 teaspoon Extra Virgin Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your grill to medium-high heat.
Season the lean beef steak lightly with salt and pepper.
Grill the steak for about 4-5 minutes per side or until cooked to your desired doneness. Allow it to rest for a few minutes before slicing thinly.
While the steak is resting, prepare the salad by placing mixed greens in a bowl and topping with red bell pepper, cucumber, and shredded carrots.
Crumble the feta cheese over the salad.
In a small bowl, combine lemon juice, olive oil, and a pinch of salt and pepper to create the vinaigrette.
Drizzle the lemon vinaigrette over the salad, add the sliced steak on top, and serve immediately.