YOUR SOLIN GENERATED RECIPE
Grilled Steak Salad with Roasted Sweet Potatoes and Black Beans
Savor a hearty and balanced grilled steak salad layered with roasted sweet potatoes, black beans, crisp mixed greens, creamy avocado, a hard-boiled egg, and crumbled feta cheese, all drizzled with a light olive oil dressing. This vibrant, protein-rich dish delivers a delightful blend of warm and cool textures and robust flavors perfect for a satisfying lunch.
INGREDIENTS
6 oz Beef Sirloin Steak
1/2 cup Black Beans, cooked
1 medium Sweet Potato
2 cups Mixed Greens
1/4 portion Avocado
1 Hard-Boiled Egg
1/4 cup Feta Cheese
1 tsp Olive Oil
PREPARATION
Preheat the grill to medium-high heat. Season the beef sirloin steak with salt and pepper (and any additional preferred spices).
Grill the steak about 4-5 minutes per side for medium-rare, or adjust cooking time to your desired doneness. Once cooked, let it rest for 5 minutes before slicing thinly.
Meanwhile, preheat the oven to 400°F. Dice the sweet potato into cubes, lightly toss with a pinch of salt, pepper, and a minimal amount of olive oil, and roast on a baking tray for about 20-25 minutes until tender and slightly caramelized.
Warm the black beans in a small saucepan over low heat until heated through.
Assemble the salad by layering the mixed greens on a plate. Top with the sliced grilled steak, roasted sweet potato cubes, warmed black beans, sliced avocado, and halved hard-boiled egg.
Sprinkle the crumbled feta cheese over the top and drizzle with the olive oil. Optionally, add a squeeze of lemon juice and a pinch of salt and pepper to finish.
Toss gently and serve immediately while the ingredients are fresh and flavorful.