Grilled Steak Salad with Mixed Greens and Cherry Tomatoes

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

Grilled Steak Salad with Mixed Greens and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Mixed Greens and Cherry Tomatoes

Grilled sirloin and roasted potatoes served over fresh mixed greens and cherry tomatoes, topped with a drizzle of tangy balsamic glaze.

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NUTRITION

422kcal
Protein
38.7g
Fat
18.1g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

100g Red Potatoes

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1.5 tsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

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PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill or grill pan over medium-high heat.

  • 2

    Dice the red potatoes into small cubes and toss them with 0.5 teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes on a baking sheet and roast for 20 minutes until they are golden and crisp.

  • 4

    Season the steak with salt and pepper, then grill for 4 to 5 minutes per side for medium-rare doneness.

  • 5

    Remove the steak from the heat and let it rest for 5 minutes before slicing it thinly against the grain.

  • 6

    In a large salad bowl, combine the mixed greens, cherry tomatoes, and sliced cucumbers.

  • 7

    Whisk the remaining 1 teaspoon of olive oil with the balsamic vinegar in a small jar to create the dressing.

  • 8

    Add the roasted potatoes and sliced steak to the salad bowl, drizzle with the dressing, and toss gently to combine.

Grilled Steak Salad with Mixed Greens and Cherry Tomatoes

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

Grilled Steak Salad with Mixed Greens and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Mixed Greens and Cherry Tomatoes

Grilled sirloin and roasted potatoes served over fresh mixed greens and cherry tomatoes, topped with a drizzle of tangy balsamic glaze.

NUTRITION

422kcal
Protein
38.7g
Fat
18.1g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

100g Red Potatoes

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1.5 tsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill or grill pan over medium-high heat.

  • 2

    Dice the red potatoes into small cubes and toss them with 0.5 teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes on a baking sheet and roast for 20 minutes until they are golden and crisp.

  • 4

    Season the steak with salt and pepper, then grill for 4 to 5 minutes per side for medium-rare doneness.

  • 5

    Remove the steak from the heat and let it rest for 5 minutes before slicing it thinly against the grain.

  • 6

    In a large salad bowl, combine the mixed greens, cherry tomatoes, and sliced cucumbers.

  • 7

    Whisk the remaining 1 teaspoon of olive oil with the balsamic vinegar in a small jar to create the dressing.

  • 8

    Add the roasted potatoes and sliced steak to the salad bowl, drizzle with the dressing, and toss gently to combine.