YOUR SOLIN GENERATED RECIPE
Grilled Steak and Roasted Vegetable Salad with Citrus Vinaigrette
A vibrant salad featuring perfectly grilled sirloin steak atop a bed of fresh spinach and colorful roasted vegetables, all brought together with a bright citrus vinaigrette and finished with a perfectly poached egg. Each bite delivers a balance of savory protein, sweet roasted notes, and a refreshing citrus zing.
INGREDIENTS
5 oz Sirloin Steak
1 large poached Egg
1 cup Fresh Spinach
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
1/2 tbsp Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat a grill or grill pan to medium-high heat.
Season the 5 oz sirloin steak with salt and pepper.
Grill the steak for about 4-5 minutes per side for medium-rare, adjusting time to your preferred doneness. Once cooked, let it rest for a few minutes before slicing.
Meanwhile, preheat the oven to 400°F and toss the sliced red bell pepper, zucchini, and red onion with half a tablespoon of olive oil, salt, and pepper on a baking sheet. Roast in the oven for approximately 10-12 minutes until tender and slightly charred.
In a large bowl, layer fresh spinach as the base. Add the roasted vegetables on top.
Prepare the citrus vinaigrette by whisking together the fresh lemon juice with a pinch of salt and pepper. Drizzle the dressing over the salad.
Top the salad with sliced grilled steak and a poached egg for an extra boost of protein.
Finish with a light drizzle of any remaining vinaigrette and serve immediately.