YOUR SOLIN GENERATED RECIPE
Grilled Steak with Roasted Potato and Spinach Salad
Savor the rich flavors of a perfectly grilled sirloin steak paired with crispy roasted potatoes and a refreshing spinach salad accented with cherry tomatoes, crumbled feta, and a drizzle of olive oil. A balanced lunch that's both satisfying and aligned with your nutritional goals.
INGREDIENTS
4 oz Lean Sirloin Steak
1/2 Medium Potato
1 cup Baby Spinach
1/4 cup Cherry Tomatoes
1 tsp Olive Oil
1 oz Feta Cheese
PREPARATION
Preheat your oven to 400°F to roast the potato.
Wash the potato thoroughly, cut into small cubes, toss with a pinch of salt and pepper if desired, and spread on a baking sheet. Roast for 20-25 minutes or until crispy on the outside and tender inside.
While the potatoes roast, season the 4 oz sirloin steak with salt and pepper. Preheat a grill pan over medium-high heat.
Grill the steak for about 4-5 minutes on each side for medium-rare, adjusting time as needed for your preferred doneness. Allow the steak to rest for a few minutes before slicing.
In a bowl, combine the baby spinach, quartered cherry tomatoes, and crumbled feta cheese. Drizzle with olive oil and toss to lightly coat.
Plate the sliced steak alongside the roasted potato cubes and a generous serving of spinach salad. Enjoy your balanced and flavorful lunch.