Grilled Steak and Roasted Vegetable Salad

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

Grilled Steak and Roasted Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Roasted Vegetable Salad

Seared top sirloin steak served over a bed of mixed greens and oven-roasted zucchini and peppers, finished with a tangy balsamic glaze and caramelized onions.

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NUTRITION

432kcal
Protein
41.2g
Fat
22.3g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Top Sirloin Steak

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

2 cups Mixed Greens

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Toss the sliced zucchini, red bell peppers, and red onion with half of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until tender and slightly browned.

  • 4

    While vegetables roast, season the steak with salt and pepper and grill or sear in a hot skillet over medium-high heat for 4-5 minutes per side for medium-rare.

  • 5

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

  • 6

    In a small bowl, whisk together the remaining olive oil, balsamic vinegar, and Dijon mustard to create a smooth vinaigrette.

  • 7

    Place the mixed greens in a large bowl and toss with the warm roasted vegetables and the prepared dressing.

  • 8

    Top the salad with the sliced steak and serve immediately while the components are still warm.

Grilled Steak and Roasted Vegetable Salad

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

Grilled Steak and Roasted Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Roasted Vegetable Salad

Seared top sirloin steak served over a bed of mixed greens and oven-roasted zucchini and peppers, finished with a tangy balsamic glaze and caramelized onions.

NUTRITION

432kcal
Protein
41.2g
Fat
22.3g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Top Sirloin Steak

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

2 cups Mixed Greens

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Toss the sliced zucchini, red bell peppers, and red onion with half of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until tender and slightly browned.

  • 4

    While vegetables roast, season the steak with salt and pepper and grill or sear in a hot skillet over medium-high heat for 4-5 minutes per side for medium-rare.

  • 5

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

  • 6

    In a small bowl, whisk together the remaining olive oil, balsamic vinegar, and Dijon mustard to create a smooth vinaigrette.

  • 7

    Place the mixed greens in a large bowl and toss with the warm roasted vegetables and the prepared dressing.

  • 8

    Top the salad with the sliced steak and serve immediately while the components are still warm.