YOUR SOLIN GENERATED RECIPE
Grilled Steak Rice Bowl with Fresh Spinach and Cherry Tomatoes
Grilled sirloin steak served over nutty brown rice and fresh spinach, topped with juicy cherry tomatoes and a drizzle of balsamic for a bright, tangy finish.
INGREDIENTS
5 ounces Sirloin Steak
3/4 cup Cooked Brown Rice
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
1/4 medium Avocado
1 teaspoon Olive Oil
1 tablespoon Balsamic Vinegar
PREPARATION
Season the sirloin steak generously with sea salt and cracked black pepper.
Heat a grill or cast-iron skillet over medium-high heat and lightly coat with a touch of oil if needed.
Grill the steak for 4 to 5 minutes per side for medium-rare, or until it reaches your desired level of doneness.
Remove the steak from the heat and let it rest for at least 5 minutes before slicing thinly against the grain.
In a large bowl, layer the cooked brown rice and fresh spinach leaves.
Top the rice and spinach with the sliced steak, halved cherry tomatoes, and sliced avocado.
Whisk the olive oil and balsamic vinegar together in a small jar and drizzle over the bowl just before serving.