Grilled Steak Salad with Crunchy Greens and Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Steak Salad with Crunchy Greens and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Crunchy Greens and Lemon Vinaigrette

Tender grilled sirloin served over a bed of crisp romaine and peppery arugula, tossed in a zesty lemon vinaigrette with snappy radishes.

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NUTRITION

438kcal
Protein
46.9g
Fat
24.2g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Top Sirloin Steak

2 cups Romaine Lettuce

1 cup Arugula

3 medium Radishes

0.5 cup Cucumber

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the steak generously with sea salt and cracked black pepper.

  • 2

    Heat a grill or cast-iron skillet over medium-high heat and cook the steak for 4-5 minutes per side for medium-rare.

  • 3

    Transfer the steak to a cutting board and let it rest for at least 5 minutes to keep it juicy.

  • 4

    In a small jar or bowl, whisk together the olive oil, lemon juice, and Dijon mustard until emulsified.

  • 5

    Chop the romaine and combine it with the arugula, sliced cucumbers, and thin radishes in a large bowl.

  • 6

    Slice the rested steak against the grain into thin strips.

  • 7

    Toss the salad with the lemon vinaigrette and top with the warm steak slices.

Grilled Steak Salad with Crunchy Greens and Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Steak Salad with Crunchy Greens and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Crunchy Greens and Lemon Vinaigrette

Tender grilled sirloin served over a bed of crisp romaine and peppery arugula, tossed in a zesty lemon vinaigrette with snappy radishes.

NUTRITION

438kcal
Protein
46.9g
Fat
24.2g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Top Sirloin Steak

2 cups Romaine Lettuce

1 cup Arugula

3 medium Radishes

0.5 cup Cucumber

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the steak generously with sea salt and cracked black pepper.

  • 2

    Heat a grill or cast-iron skillet over medium-high heat and cook the steak for 4-5 minutes per side for medium-rare.

  • 3

    Transfer the steak to a cutting board and let it rest for at least 5 minutes to keep it juicy.

  • 4

    In a small jar or bowl, whisk together the olive oil, lemon juice, and Dijon mustard until emulsified.

  • 5

    Chop the romaine and combine it with the arugula, sliced cucumbers, and thin radishes in a large bowl.

  • 6

    Slice the rested steak against the grain into thin strips.

  • 7

    Toss the salad with the lemon vinaigrette and top with the warm steak slices.