Name: Charred Steak and Zesty Arugula Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz top sirloin steak; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cup baby arugula; 0.5 cup cherry tomatoes; 0.5 cup cucumber; 2 tbsp red onion; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dijon mustard; 1 tbsp parmesan cheese

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

YOUR SOLIN GENERATED RECIPE

Charred Steak and Zesty Arugula Salad

Pan-seared top sirloin steak served over a bed of peppery arugula and crisp vegetables, finished with a bright lemon-Dijon vinaigrette for a refreshing crunch.

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NUTRITION

Protein

45.2g

Fat

32.9g

Carbs

11.2g

SERVINGS

1 serving

INGREDIENTS

5 oz top sirloin steak

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

2 cup baby arugula

0.5 cup cherry tomatoes

0.5 cup cucumber

2 tbsp red onion

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dijon mustard

1 tbsp parmesan cheese

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PREPARATION

1
Pat the steak dry and season both sides with the sea salt and black pepper.
2
Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering.
3
Sear the steak for 3 to 4 minutes per side for medium-rare, then let it rest for 5 minutes before slicing thinly against the grain.
4
In a small bowl, whisk together the extra virgin olive oil, lemon juice, and dijon mustard until the dressing is emulsified.
5
In a large salad bowl, combine the baby arugula, halved cherry tomatoes, sliced cucumbers, and thinly sliced red onion.
6
Drizzle the lemon-dijon dressing over the greens and toss gently to ensure everything is evenly coated.
7
Arrange the sliced steak over the salad and garnish with shaved parmesan cheese before serving.