Grilled Steak with Roasted Vegetable Pasta

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

Grilled Steak with Roasted Vegetable Pasta

YOUR SOLIN GENERATED RECIPE

Grilled Steak with Roasted Vegetable Pasta

Savor the delightful union of a perfectly grilled lean steak paired with tender whole wheat pasta and a medley of roasted seasonal vegetables. Enhanced by a subtle hummus drizzle, this dish harmonizes rich red meat flavors with the bright, rustic essence of Mediterranean roasted veggies, all coming together in a healthy, satisfying dinner experience.

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NUTRITION

438kcal
Protein
34g
Fat
17g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 ounces Top Sirloin Steak

0.75 cup cooked Whole Wheat Pasta

1 cup Mixed Roasted Vegetables

1 tablespoon Hummus

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Brush the Top Sirloin Steak lightly with olive oil and season generously with salt and pepper.

  • 3

    Grill the steak for about 4-5 minutes per side for medium-rare, or adjust cooking time to your preferred doneness.

  • 4

    While the steak is grilling, prepare the vegetables by tossing red bell pepper and zucchini slices with a little olive oil, salt, and pepper. Roast in a preheated 400°F oven for 15 minutes until tender and slightly charred.

  • 5

    Cook the whole wheat pasta according to package directions until al dente, then drain.

  • 6

    Combine the cooked pasta with the roasted vegetables in a serving bowl and gently toss.

  • 7

    Slice the grilled steak against the grain and arrange on top of the pasta and vegetables.

  • 8

    Drizzle a tablespoon of hummus over the dish for an extra layer of creamy flavor, and finish with a light sprinkle of salt and pepper if needed.

Grilled Steak with Roasted Vegetable Pasta

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

Grilled Steak with Roasted Vegetable Pasta

YOUR SOLIN GENERATED RECIPE

Grilled Steak with Roasted Vegetable Pasta

Savor the delightful union of a perfectly grilled lean steak paired with tender whole wheat pasta and a medley of roasted seasonal vegetables. Enhanced by a subtle hummus drizzle, this dish harmonizes rich red meat flavors with the bright, rustic essence of Mediterranean roasted veggies, all coming together in a healthy, satisfying dinner experience.

NUTRITION

438kcal
Protein
34g
Fat
17g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 ounces Top Sirloin Steak

0.75 cup cooked Whole Wheat Pasta

1 cup Mixed Roasted Vegetables

1 tablespoon Hummus

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Brush the Top Sirloin Steak lightly with olive oil and season generously with salt and pepper.

  • 3

    Grill the steak for about 4-5 minutes per side for medium-rare, or adjust cooking time to your preferred doneness.

  • 4

    While the steak is grilling, prepare the vegetables by tossing red bell pepper and zucchini slices with a little olive oil, salt, and pepper. Roast in a preheated 400°F oven for 15 minutes until tender and slightly charred.

  • 5

    Cook the whole wheat pasta according to package directions until al dente, then drain.

  • 6

    Combine the cooked pasta with the roasted vegetables in a serving bowl and gently toss.

  • 7

    Slice the grilled steak against the grain and arrange on top of the pasta and vegetables.

  • 8

    Drizzle a tablespoon of hummus over the dish for an extra layer of creamy flavor, and finish with a light sprinkle of salt and pepper if needed.