YOUR SOLIN GENERATED RECIPE
Grilled Steak and Roasted Vegetable Rice Bowl
Savor the simplicity of a perfectly grilled lean sirloin paired with tender roasted red bell pepper and zucchini, all served atop a modest bed of brown rice. This dish balances robust flavors and fresh textures, delivering a satisfying meal that aligns with your nutritional targets.
INGREDIENTS
4 ounces Lean Sirloin Steak
1/3 cup Cooked Brown Rice
50 grams Red Bell Pepper
50 grams Zucchini
0.5 teaspoon Olive Oil
PREPARATION
Preheat your grill to medium-high heat.
Season the lean sirloin steak lightly with salt and pepper.
Grill the steak for about 4-5 minutes on each side or until desired doneness is reached. Let it rest for a few minutes before slicing thinly.
Preheat your oven to 425°F. Toss the red bell pepper and zucchini with olive oil, salt, and a pinch of black pepper.
Spread the vegetables on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly charred.
Assemble the bowl by placing the cooked brown rice at the base, adding the roasted vegetables on top, and finally layering the sliced grilled steak.
Serve immediately and enjoy the blend of flavors and textures.