Grilled Steak Salad with Roasted Vegetables and Lemon Vinaigrette

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

Grilled Steak Salad with Roasted Vegetables and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Roasted Vegetables and Lemon Vinaigrette

Savor the juicy lean grilled sirloin steak paired with a vibrant medley of roasted bell peppers and zucchini, nestled atop a bed of fresh mixed greens. Finished with a zesty lemon vinaigrette, this salad offers a satisfying balance of bold flavors and wholesome nutrition.

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NUTRITION

373kcal
Protein
39.1g
Fat
17.1g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Sirloin Steak

2 cups Mixed Salad Greens

1 cup Roasted Vegetables (Bell Peppers & Zucchini)

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the lean sirloin steak with salt, pepper, and your favorite steak seasoning if desired.

  • 3

    Grill the steak for about 4-5 minutes per side for medium-rare (or adjust cooking time based on your preferred doneness). Once cooked, let the steak rest for 5 minutes before slicing it thinly.

  • 4

    Meanwhile, prepare the roasted vegetables. Toss chopped bell peppers and zucchini with a light drizzle of olive oil, salt, and pepper. Roast them in a preheated oven at 400°F for about 15-20 minutes until tender and slightly charred.

  • 5

    In a small bowl, mix the extra virgin olive oil and fresh lemon juice to create a simple vinaigrette.

  • 6

    Assemble the salad by placing the mixed greens in a bowl, adding the roasted vegetables, and laying the sliced steak on top.

  • 7

    Drizzle the lemon vinaigrette over the salad, toss gently, and serve immediately.

Grilled Steak Salad with Roasted Vegetables and Lemon Vinaigrette

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

Grilled Steak Salad with Roasted Vegetables and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Roasted Vegetables and Lemon Vinaigrette

Savor the juicy lean grilled sirloin steak paired with a vibrant medley of roasted bell peppers and zucchini, nestled atop a bed of fresh mixed greens. Finished with a zesty lemon vinaigrette, this salad offers a satisfying balance of bold flavors and wholesome nutrition.

NUTRITION

373kcal
Protein
39.1g
Fat
17.1g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Sirloin Steak

2 cups Mixed Salad Greens

1 cup Roasted Vegetables (Bell Peppers & Zucchini)

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the lean sirloin steak with salt, pepper, and your favorite steak seasoning if desired.

  • 3

    Grill the steak for about 4-5 minutes per side for medium-rare (or adjust cooking time based on your preferred doneness). Once cooked, let the steak rest for 5 minutes before slicing it thinly.

  • 4

    Meanwhile, prepare the roasted vegetables. Toss chopped bell peppers and zucchini with a light drizzle of olive oil, salt, and pepper. Roast them in a preheated oven at 400°F for about 15-20 minutes until tender and slightly charred.

  • 5

    In a small bowl, mix the extra virgin olive oil and fresh lemon juice to create a simple vinaigrette.

  • 6

    Assemble the salad by placing the mixed greens in a bowl, adding the roasted vegetables, and laying the sliced steak on top.

  • 7

    Drizzle the lemon vinaigrette over the salad, toss gently, and serve immediately.