Name: Lean Beef and Roasted Vegetable Salad with Shaved Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Lean Top Sirloin Steak; 1 large Hard-Boiled Egg; 1 slice Nitrate-Free Bacon; 1 tablespoon Shaved Parmesan Cheese; 0.5 cup Sliced Zucchini; 0.5 cup Sliced Red Bell Pepper; 2 cups Mixed Salad Greens; 1 tablespoon Balsamic Vinegar

Lean Beef and Roasted Vegetable Salad with Shaved Parmesan

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

YOUR SOLIN GENERATED RECIPE

Lean Beef and Roasted Vegetable Salad with Shaved Parmesan

Tender grilled sirloin steak served over a bed of mixed greens and roasted bell peppers, topped with a jammy boiled egg and salty shaved parmesan.

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NUTRITION

Protein

41.3g

Fat

21.4g

Carbs

10.3g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Lean Top Sirloin Steak

1 large Hard-Boiled Egg

1 slice Nitrate-Free Bacon

1 tablespoon Shaved Parmesan Cheese

0.5 cup Sliced Zucchini

0.5 cup Sliced Red Bell Pepper

2 cups Mixed Salad Greens

1 tablespoon Balsamic Vinegar

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss sliced zucchini and red bell peppers with a pinch of sea salt and roast for 15 minutes until tender.
3
Season the sirloin steak with salt and pepper, then grill or pan-sear for 4 minutes per side for medium-rare.
4
Allow the steak to rest for 5 minutes before slicing it into thin strips against the grain.
5
Cook the bacon in a skillet until crisp, then drain on a paper towel and crumble.
6
Peel the hard-boiled egg and cut it into halves.
7
Arrange the mixed greens in a large bowl and top with the roasted vegetables, sliced steak, egg halves, and bacon crumbles.
8
Finish the dish with shaved parmesan and a drizzle of balsamic vinegar.