Name: Grilled Steak and Roasted Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Flank Steak; 1/2 cup Red Bell Pepper, sliced; 1/2 cup Zucchini, sliced; 2 cups Mixed Greens; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Balsamic Vinegar; 2 tablespoons Red Onion, chopped; 1 teaspoon Dijon Mustard

Grilled Steak and Roasted Vegetable Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Roasted Vegetable Salad

Grilled flank steak sliced thin over mixed greens and roasted peppers, finished with a bright balsamic drizzle and a sprinkle of smoky charred zucchini.

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NUTRITION

Protein

33.2g

Fat

16.7g

Carbs

12.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Flank Steak

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

2 cups Mixed Greens

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

2 tablespoons Red Onion, chopped

1 teaspoon Dijon Mustard

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PREPARATION

1
Preheat oven to 400°F for the vegetables.
2
Toss sliced bell peppers, zucchini, and red onion with a tiny bit of olive oil, salt, and pepper.
3
Roast vegetables for 15-20 minutes until tender and slightly charred.
4
Season the flank steak with salt, pepper, and garlic powder.
5
Grill the steak over medium-high heat for 4-5 minutes per side for medium-rare.
6
Let the steak rest for 5 minutes before slicing thinly against the grain.
7
Whisk together the remaining olive oil, balsamic vinegar, and Dijon mustard to create the dressing.
8
Place mixed greens in a large bowl, top with roasted vegetables and sliced steak.
9
Drizzle with the balsamic vinaigrette and serve immediately.