Name: Grilled Steak Salad with Broccoli and Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Flank Steak; 2.5 ounces Potatoes, wedged; 1 cup Broccoli florets; 0.5 cup sliced Carrots; 1 stalk Celery, chopped; 2 cups Mixed Greens; 1 teaspoon Olive Oil; 1 tablespoon Balsamic Vinegar

Grilled Steak Salad with Broccoli and Carrots

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

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Broccoli and Carrots

Grilled flank steak and roasted potatoes served over fresh greens and steamed broccoli, finished with a bright and zesty balsamic vinaigrette.

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NUTRITION

Protein

39.3g

Fat

17.8g

Carbs

30.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Flank Steak

2.5 ounces Potatoes, wedged

1 cup Broccoli florets

0.5 cup sliced Carrots

1 stalk Celery, chopped

2 cups Mixed Greens

1 teaspoon Olive Oil

1 tablespoon Balsamic Vinegar

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PREPARATION

1
Season the flank steak with a pinch of sea salt and black pepper.
2
Grill the steak over medium-high heat for 4-5 minutes per side until medium-rare, then let it rest for 5 minutes before slicing against the grain.
3
Toss the potato wedges in a light spray of oil and roast at 400°F until they are tender and golden.
4
Lightly steam the broccoli florets until they reach a vibrant green color and tender-crisp texture.
5
In a large bowl, combine the mixed greens, sliced carrots, and chopped celery.
6
Whisk the olive oil and balsamic vinegar together in a small jar to create a simple dressing.
7
Top the salad base with the sliced steak, roasted potatoes, and steamed broccoli, then drizzle with the vinaigrette.