YOUR SOLIN GENERATED RECIPE
Grilled Beef Salad with Cherry Tomatoes and Cucumber
Grilled sirloin and a jammy soft-boiled egg over crisp greens with potatoes and tomatoes, finished with a zesty lemon-herb vinaigrette.
INGREDIENTS
4.2 oz Top Sirloin Steak
1 Large Egg
40g Baby Potatoes
50g Cucumber, sliced
50g Cherry Tomatoes, halved
1 cup Mixed Greens
0.5 tsp Olive Oil
1 tsp Balsamic Vinegar
PREPARATION
Boil the baby potatoes in salted water until fork-tender, then drain and set aside.
Place the egg in a small pot of boiling water and cook for 6.5 minutes, then immediately transfer to an ice bath and peel.
Season the sirloin steak with a pinch of sea salt and black pepper.
Grill the steak over medium-high heat for approximately 4 minutes per side or until it reaches your desired level of doneness.
Allow the steak to rest for 5 minutes before slicing it into thin strips against the grain.
Whisk the olive oil and balsamic vinegar together in a small bowl with a squeeze of fresh lemon juice if desired.
In a large bowl, toss the mixed greens, sliced cucumber, and cherry tomatoes with the dressing.
Plate the salad and top with the sliced grilled beef, boiled potatoes, and the halved soft-boiled egg.