Name: Grilled Beef Steak Salad with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Top Sirloin Steak; 0.5 cup Cooked Quinoa; 0.5 cup chopped Red Bell Pepper; 0.5 cup sliced Zucchini; 1.5 cups Arugula; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Balsamic Vinegar

Grilled Beef Steak Salad with Quinoa and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Beef Steak Salad with Quinoa and Roasted Vegetables

Char-grilled sirloin steak sliced over fluffy quinoa and balsamic-roasted vegetables, finished with a bright lemon-herb vinaigrette for a zesty, savory crunch.

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NUTRITION

Protein

37.8g

Fat

28g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

0.5 cup Cooked Quinoa

0.5 cup chopped Red Bell Pepper

0.5 cup sliced Zucchini

1.5 cups Arugula

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Balsamic Vinegar

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PREPARATION

1
Preheat your grill or a heavy grill pan over medium-high heat.
2
Toss the chopped red bell peppers and sliced zucchini with the balsamic vinegar and a small drizzle of the olive oil.
3
Roast the vegetables in a 400°F oven for 12-15 minutes until tender and slightly charred.
4
Season the sirloin steak with sea salt and cracked black pepper, then grill for approximately 4-5 minutes per side for medium-rare.
5
Remove the steak from the heat and allow it to rest for 5 minutes before slicing thinly against the grain.
6
In a large mixing bowl, whisk together the remaining olive oil and lemon juice to create a light dressing.
7
Add the arugula, cooked quinoa, and roasted vegetables to the bowl, tossing gently to combine and coat with the dressing.
8
Plate the salad mixture and arrange the sliced grilled steak on top to serve.