YOUR SOLIN GENERATED RECIPE
Grilled Steak and Quinoa Salad with Roasted Peppers
Savor the vibrant flavors of tender grilled steak paired with nutty quinoa and sweet, roasted red peppers, all served over a bed of fresh mixed greens and dressed with a zesty olive oil dressing. This balanced, energizing lunch is designed to deliver just the right amount of protein and wholesome goodness to fuel your day.
INGREDIENTS
4 ounces Lean Steak (Top Sirloin)
1/2 cup Cooked Quinoa
1 medium Roasted Red Bell Pepper
1 cup Mixed Greens
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Pat the steak dry and season generously with salt and pepper.
Grill the steak for approximately 4-5 minutes per side for medium-rare, or adjust cooking time to your desired doneness. Let the steak rest for a few minutes after grilling before slicing thinly.
While the steak is resting, prepare the quinoa according to package instructions if not pre-cooked. Allow it to cool slightly.
Roast the red bell pepper by placing it under a broiler or directly on the grill for a few minutes per side until the skin is charred, then peel off the skin and slice into strips.
In a large bowl, combine the mixed greens, cooked quinoa, and roasted red pepper slices.
Drizzle with extra virgin olive oil and lemon juice, tossing gently to coat evenly. Season with a pinch of salt and pepper.
Top the salad with slices of grilled steak and serve immediately.