Name: Zesty Grilled Steak Summer Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz flank steak; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.5 tbsp olive oil; 2 cup arugula; 0.5 cup cherry tomatoes; 0.5 cup cucumber; 2 tbsp red onion; 0.25 whole avocado; 1 tbsp lemon juice; 1 tsp dijon mustard

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

YOUR SOLIN GENERATED RECIPE

Zesty Grilled Steak Summer Salad

Tender flank steak grilled to juicy perfection and sliced over a bed of crisp arugula, vibrant tomatoes, and creamy avocado tossed in a bright lemon-Dijon vinaigrette.

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NUTRITION

Protein

52.8g

Fat

33.0g

Carbs

15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz flank steak

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 tbsp olive oil

2 cup arugula

0.5 cup cherry tomatoes

0.5 cup cucumber

2 tbsp red onion

0.25 whole avocado

1 tbsp lemon juice

1 tsp dijon mustard

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PREPARATION

1
Season the flank steak evenly on both sides with sea salt, black pepper, and garlic powder.
2
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of oil to prevent sticking.
3
Grill the steak for 4 to 5 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
4
In a small bowl, whisk together the lemon juice, Dijon mustard, and olive oil until the vinaigrette is emulsified.
5
In a large salad bowl, combine the fresh arugula, halved cherry tomatoes, sliced cucumbers, and thinly sliced red onion.
6
Drizzle the lemon-Dijon dressing over the salad and toss gently to ensure all greens are coated.
7
Slice the rested steak against the grain into thin strips and arrange them over the salad along with the fresh avocado slices.