YOUR SOLIN GENERATED RECIPE
Grilled Steak with Quinoa Pilaf and Sautéed Spinach
Savor a perfectly grilled grass-fed sirloin steak paired with a vibrant quinoa pilaf and tender sautéed spinach. The steak is marinated in a light garlic-infused olive oil, then grilled to perfection, while the quinoa is cooked with subtle herbs to bring out its nutty flavor. Fresh spinach, quickly sautéed with a hint of garlic, adds a burst of vibrancy, creating a deliciously balanced plate that's as nourishing as it is flavorful.
INGREDIENTS
7 ounces Grass-Fed Sirloin Steak
3/4 cup Cooked Quinoa
1 cup Sautéed Fresh Spinach
1 teaspoon Olive Oil
1 Garlic Clove
Salt & Pepper to taste
PREPARATION
Begin by preparing the marinade. In a small bowl, combine 1 teaspoon of olive oil with a minced garlic clove, and a pinch of salt and pepper.
Coat the 7-ounce sirloin steak with the marinade, ensuring it is evenly distributed on both sides. Allow the steak to marinate at room temperature for about 15-20 minutes.
Preheat your grill to medium-high heat. Once hot, place the steak on the grill and cook for approximately 4-5 minutes per side, or until it reaches your desired level of doneness.
While the steak is grilling, prepare the quinoa pilaf. If not already cooked, rinse the quinoa thoroughly, then combine with water (use a 1:2 ratio of quinoa to water) in a saucepan, bring to a boil, reduce heat, cover, and simmer until the quinoa is tender and water is absorbed. For this recipe, use 3/4 cup of the cooked quinoa.
For the sautéed spinach, heat a non-stick skillet over medium heat. Add the fresh spinach and a small pinch of salt, stirring frequently until the leaves are wilted but still vibrantly green, about 2-3 minutes.
Once the steak is done, let it rest for a few minutes before slicing. Plate the sliced steak alongside the quinoa pilaf and sautéed spinach.
Serve immediately and enjoy a nutritious, well-balanced dinner.