Grilled Steak and Veggie Rice Bowl

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

Grilled Steak and Veggie Rice Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Veggie Rice Bowl

Grilled sirloin steak served over brown rice with peppers and zucchini, topped with a drizzle of coconut aminos for a savory and caramelized finish.

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NUTRITION

432kcal
Protein
41.3g
Fat
14.9g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6 ounces Top Sirloin Steak

0.5 cup Cooked Brown Rice

0.5 cup Sliced Red Bell Pepper

0.5 cup Sliced Zucchini

1 teaspoon Olive Oil

1 tablespoon Coconut Aminos

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PREPARATION

  • 1

    Season the sirloin steak with sea salt and black pepper.

  • 2

    Heat a grill pan over medium-high heat and cook the steak for 4-5 minutes per side.

  • 3

    Let the steak rest for 5 minutes before slicing it into thin strips against the grain.

  • 4

    Sauté the bell peppers and zucchini in olive oil until they are tender and slightly caramelized.

  • 5

    Place the warm brown rice in a bowl and top with the sautéed vegetables and sliced steak.

  • 6

    Drizzle the coconut aminos over the bowl and serve immediately.

Grilled Steak and Veggie Rice Bowl

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

Grilled Steak and Veggie Rice Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Veggie Rice Bowl

Grilled sirloin steak served over brown rice with peppers and zucchini, topped with a drizzle of coconut aminos for a savory and caramelized finish.

NUTRITION

432kcal
Protein
41.3g
Fat
14.9g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6 ounces Top Sirloin Steak

0.5 cup Cooked Brown Rice

0.5 cup Sliced Red Bell Pepper

0.5 cup Sliced Zucchini

1 teaspoon Olive Oil

1 tablespoon Coconut Aminos

PREPARATION

  • 1

    Season the sirloin steak with sea salt and black pepper.

  • 2

    Heat a grill pan over medium-high heat and cook the steak for 4-5 minutes per side.

  • 3

    Let the steak rest for 5 minutes before slicing it into thin strips against the grain.

  • 4

    Sauté the bell peppers and zucchini in olive oil until they are tender and slightly caramelized.

  • 5

    Place the warm brown rice in a bowl and top with the sautéed vegetables and sliced steak.

  • 6

    Drizzle the coconut aminos over the bowl and serve immediately.