Name: Grilled Beef and Roasted Vegetable Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Top Sirloin Steak; 1 cup chopped Zucchini; 1/2 medium Red Bell Pepper; 1/4 cup sliced Red Onion; 1 tbsp Extra Virgin Olive Oil; 2 cups Arugula; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Grilled Beef and Roasted Vegetable Salad with Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Beef and Roasted Vegetable Salad with Lemon Vinaigrette

Tender grilled sirloin steak served over a bed of roasted peppers and zucchini, finished with a bright lemon vinaigrette and charred vegetables.

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NUTRITION

Protein

35.7g

Fat

24.7g

Carbs

13.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

1 cup chopped Zucchini

1/2 medium Red Bell Pepper

1/4 cup sliced Red Onion

1 tbsp Extra Virgin Olive Oil

2 cups Arugula

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

1
Preheat your oven to 400°F and heat a grill pan over medium-high heat on the stove.
2
Toss the sliced zucchini, bell peppers, and red onion with half of the olive oil and a pinch of salt and pepper.
3
Spread the vegetables on a baking sheet and roast for 15 minutes until tender and slightly browned.
4
Season the sirloin steak with salt and pepper, then sear on the grill pan for 4-5 minutes per side for medium-rare.
5
Whisk together the remaining olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.
6
Allow the steak to rest for 5 minutes before slicing it against the grain into thin strips.
7
Place the arugula in a large bowl, top with the warm roasted vegetables and steak, and drizzle the lemon vinaigrette over the top before serving.