Grilled Steak Salad with Spinach and Cherry Tomatoes

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

Grilled Steak Salad with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Spinach and Cherry Tomatoes

Slices of grilled top sirloin served over a bed of fresh baby spinach and juicy cherry tomatoes, finished with a drizzle of tangy-sweet balsamic glaze.

Try 7 days free, then $12.99 / mo.

NUTRITION

370kcal
Protein
34.8g
Fat
18.2g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Top Sirloin Steak

2 cups Baby Spinach

1/2 cup Cherry Tomatoes, halved

1/4 cup Red Onion, thinly sliced

1 tbsp Balsamic Glaze

1 tsp Extra Virgin Olive Oil

Sea Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the top sirloin steak generously on both sides with sea salt and cracked black pepper.

  • 2

    Heat a grill or cast-iron skillet over medium-high heat and lightly coat with the olive oil.

  • 3

    Grill the steak for 4-5 minutes per side, or until it reaches your preferred level of doneness.

  • 4

    Remove the steak from the heat and let it rest on a cutting board for at least 5 minutes to lock in the juices.

  • 5

    While the steak rests, combine the baby spinach, halved cherry tomatoes, and sliced red onion in a large serving bowl.

  • 6

    Thinly slice the rested steak against the grain into strips.

  • 7

    Arrange the steak slices over the salad greens and drizzle the entire dish with the balsamic glaze for a sweet and tangy finish.

Grilled Steak Salad with Spinach and Cherry Tomatoes

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

Grilled Steak Salad with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Spinach and Cherry Tomatoes

Slices of grilled top sirloin served over a bed of fresh baby spinach and juicy cherry tomatoes, finished with a drizzle of tangy-sweet balsamic glaze.

NUTRITION

370kcal
Protein
34.8g
Fat
18.2g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Top Sirloin Steak

2 cups Baby Spinach

1/2 cup Cherry Tomatoes, halved

1/4 cup Red Onion, thinly sliced

1 tbsp Balsamic Glaze

1 tsp Extra Virgin Olive Oil

Sea Salt and Black Pepper to taste

PREPARATION

  • 1

    Season the top sirloin steak generously on both sides with sea salt and cracked black pepper.

  • 2

    Heat a grill or cast-iron skillet over medium-high heat and lightly coat with the olive oil.

  • 3

    Grill the steak for 4-5 minutes per side, or until it reaches your preferred level of doneness.

  • 4

    Remove the steak from the heat and let it rest on a cutting board for at least 5 minutes to lock in the juices.

  • 5

    While the steak rests, combine the baby spinach, halved cherry tomatoes, and sliced red onion in a large serving bowl.

  • 6

    Thinly slice the rested steak against the grain into strips.

  • 7

    Arrange the steak slices over the salad greens and drizzle the entire dish with the balsamic glaze for a sweet and tangy finish.