YOUR SOLIN GENERATED RECIPE
Grilled Steak Salad with Crispy Greens and Tangy Vinaigrette
Enjoy a vibrant and satisfying salad featuring tender grilled sirloin steak atop a bed of fresh mixed greens, cherry tomatoes, and crisp cucumbers. A handful of protein-rich chickpeas boosts the meal while a zesty vinaigrette made with olive oil and apple cider vinegar brings a perfect tangy finish. The dish is crowned with crispy kale chips for an added crunch, making it a balanced and flavorful meal for any time of day.
INGREDIENTS
4 ounces Lean Sirloin Steak
2 cups Mixed Salad Greens
1/2 cup halved Cherry Tomatoes
1/2 cup sliced Cucumber
1/4 cup Chickpeas
1 cup torn Kale (for crispy chips)
1 tbsp Olive Oil
1 tsp Apple Cider Vinegar
Salt and Pepper to taste
PREPARATION
Preheat a grill or grill pan to medium-high heat.
Season the lean sirloin steak with salt and pepper on both sides.
Grill the steak for about 4-5 minutes per side for medium-rare, or adjust time to your preferred doneness. Once cooked, let it rest for 5 minutes before slicing thinly.
Meanwhile, prepare the crispy kale chips by tossing torn kale pieces with a pinch of salt and a tiny drizzle of olive oil. Bake in a preheated oven at 350°F for 8-10 minutes until crisp, keeping an eye to avoid burning.
In a large bowl, combine the mixed salad greens, halved cherry tomatoes, and sliced cucumber. Add the chickpeas for extra protein and texture.
For the tangy vinaigrette, whisk together 1 tablespoon olive oil, 1 teaspoon apple cider vinegar, salt, and pepper.
Drizzle the vinaigrette over the salad and toss gently.
Top the salad with the sliced grilled steak and garnish with the crispy kale chips.
Serve immediately and enjoy the blend of flavors and textures.