Name: Grilled Steak Salad with Crunchy Vegetables and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.8 oz Flank Steak; 1/2 Hard-Boiled Egg; 2 cups Mixed Greens; 1/2 cup sliced Cucumber; 1/4 cup chopped Red Bell Pepper; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Grilled Steak Salad with Crunchy Vegetables and 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 Steak Salad with Crunchy Vegetables and Lemon Vinaigrette

Tender grilled flank steak and hard-boiled egg served over a bed of crisp garden vegetables, finished with a zesty lemon-dijon vinaigrette.

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NUTRITION

Protein

27.9g

Fat

25.4g

Carbs

7.8g

SERVINGS

1 serving

INGREDIENTS

3.8 oz Flank Steak

1/2 Hard-Boiled Egg

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/4 cup chopped Red Bell Pepper

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

1
Season the flank steak with a pinch of sea salt and cracked black pepper.
2
Grill the steak over medium-high heat for approximately 4-5 minutes per side until it reaches your preferred level of doneness.
3
Transfer the steak to a cutting board and allow it to rest for 5 minutes to retain its juices.
4
While the steak rests, whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.
5
In a large salad bowl, combine the mixed greens, cucumber, and red bell pepper.
6
Thinly slice the rested steak against the grain and place it on top of the vegetables.
7
Add the hard-boiled egg half to the bowl.
8
Drizzle the lemon vinaigrette over the salad and toss gently before serving.