Name: Grilled Steak Salad with Crunchy Vegetables and Light Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.76 ounces Cooked Top Sirloin Steak (lean only); 2 cups Mixed Baby Greens; 1/2 cup sliced Cucumber; 1/2 cup chopped Red Bell Pepper; 1 teaspoon Balsamic Glaze; 1 tablespoon Red Wine Vinegar

Grilled Steak Salad with Crunchy Vegetables and Light 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 Light Vinaigrette

Thinly sliced grilled sirloin over a bed of crisp greens and snap peas, tossed in a zesty lemon-dijon vinaigrette for a refreshing, peppery finish.

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NUTRITION

Protein

42.6g

Fat

12g

Carbs

8.8g

SERVINGS

1 serving

INGREDIENTS

4.76 ounces Cooked Top Sirloin Steak (lean only)

2 cups Mixed Baby Greens

1/2 cup sliced Cucumber

1/2 cup chopped Red Bell Pepper

1 teaspoon Balsamic Glaze

1 tablespoon Red Wine Vinegar

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PREPARATION

1
Season the raw sirloin steak with a pinch of sea salt and cracked black pepper.
2
Grill the steak over medium-high heat for 4-5 minutes per side until desired doneness is reached.
3
Let the steak rest for at least 5 minutes before slicing thinly against the grain to maintain tenderness.
4
In a large bowl, combine the mixed baby greens, sliced cucumber, and chopped red bell pepper.
5
Whisk together the red wine vinegar with a teaspoon of water and a touch of dried oregano for a light dressing.
6
Toss the vegetables in the vinaigrette until lightly coated.
7
Top the salad with the sliced grilled steak and drizzle the balsamic glaze over the meat for a hint of sweetness.