Grilled Steak Bowl with Brown Rice and Roasted Vegetables

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

Grilled Steak Bowl with Brown Rice and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Steak Bowl with Brown Rice and Roasted Vegetables

Tender grilled sirloin steak served over nutty brown rice and oven-roasted zucchini and peppers, finished with a squeeze of charred lemon.

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NUTRITION

619kcal
Protein
64.7g
Fat
25.9g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

9 ounces Top Sirloin Steak

0.5 cup Cooked Brown Rice

1 cup Sliced Zucchini

0.5 cup Sliced Red Bell Pepper

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 400°F for the vegetables.

  • 2

    Toss the sliced zucchini and red bell peppers with half the olive oil and roast on a sheet pan for 15-20 minutes until tender.

  • 3

    Season the sirloin steak with sea salt and black pepper then grill for 4-5 minutes per side for medium-rare.

  • 4

    Let the steak rest for 5 minutes before slicing it against the grain to ensure maximum juiciness.

  • 5

    Assemble the bowl by layering the fluffed brown rice, roasted vegetables, and sliced steak.

  • 6

    Garnish with a squeeze of fresh lemon for a bright, citrusy finish.

Grilled Steak Bowl with Brown Rice and Roasted Vegetables

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

Grilled Steak Bowl with Brown Rice and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Steak Bowl with Brown Rice and Roasted Vegetables

Tender grilled sirloin steak served over nutty brown rice and oven-roasted zucchini and peppers, finished with a squeeze of charred lemon.

NUTRITION

619kcal
Protein
64.7g
Fat
25.9g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

9 ounces Top Sirloin Steak

0.5 cup Cooked Brown Rice

1 cup Sliced Zucchini

0.5 cup Sliced Red Bell Pepper

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 400°F for the vegetables.

  • 2

    Toss the sliced zucchini and red bell peppers with half the olive oil and roast on a sheet pan for 15-20 minutes until tender.

  • 3

    Season the sirloin steak with sea salt and black pepper then grill for 4-5 minutes per side for medium-rare.

  • 4

    Let the steak rest for 5 minutes before slicing it against the grain to ensure maximum juiciness.

  • 5

    Assemble the bowl by layering the fluffed brown rice, roasted vegetables, and sliced steak.

  • 6

    Garnish with a squeeze of fresh lemon for a bright, citrusy finish.