Grilled Steak Salad with Roasted Chickpeas and Mixed Greens

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

Grilled Steak Salad with Roasted Chickpeas and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Roasted Chickpeas and Mixed Greens

Thinly sliced grilled sirloin and a jammy soft-boiled egg served over fresh mixed greens with crunchy roasted chickpeas and a zesty lemon-herb vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

409kcal
Protein
42.2g
Fat
20g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Top Sirloin Steak

1 large Egg

1/4 cup Canned Chickpeas

2 cups Mixed Salad Greens

1 teaspoon Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Rinse and drain the chickpeas, patting them very dry with a paper towel.

  • 3

    Toss the chickpeas with half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until crunchy.

  • 4

    Bring a small pot of water to a boil, carefully lower the egg in, and cook for 7 minutes for a jammy yolk.

  • 5

    Transfer the egg to an ice bath immediately, let cool for 5 minutes, then peel and halve.

  • 6

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

  • 7

    Let the steak rest for 5 minutes before slicing thinly against the grain.

  • 8

    Place the mixed greens in a large bowl and top with the sliced steak, roasted chickpeas, and the halved egg.

  • 9

    Drizzle with the remaining olive oil and a squeeze of fresh lemon juice before serving.

Grilled Steak Salad with Roasted Chickpeas and Mixed Greens

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

Grilled Steak Salad with Roasted Chickpeas and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Roasted Chickpeas and Mixed Greens

Thinly sliced grilled sirloin and a jammy soft-boiled egg served over fresh mixed greens with crunchy roasted chickpeas and a zesty lemon-herb vinaigrette.

NUTRITION

409kcal
Protein
42.2g
Fat
20g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Top Sirloin Steak

1 large Egg

1/4 cup Canned Chickpeas

2 cups Mixed Salad Greens

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Rinse and drain the chickpeas, patting them very dry with a paper towel.

  • 3

    Toss the chickpeas with half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until crunchy.

  • 4

    Bring a small pot of water to a boil, carefully lower the egg in, and cook for 7 minutes for a jammy yolk.

  • 5

    Transfer the egg to an ice bath immediately, let cool for 5 minutes, then peel and halve.

  • 6

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

  • 7

    Let the steak rest for 5 minutes before slicing thinly against the grain.

  • 8

    Place the mixed greens in a large bowl and top with the sliced steak, roasted chickpeas, and the halved egg.

  • 9

    Drizzle with the remaining olive oil and a squeeze of fresh lemon juice before serving.