YOUR SOLIN GENERATED RECIPE
Grilled Steak Salad with Crunchy Vegetables and Lemon Vinaigrette
Grilled sirloin steak sliced over a bed of mixed greens and peppers, finished with a bright lemon vinaigrette for a refreshing, crisp bite.
INGREDIENTS
6 oz Top Sirloin Steak
2 cups Mixed Greens
1/2 cup sliced Cucumber
1/2 cup sliced Red Bell Pepper
3 medium Radishes, sliced
1 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 tsp Dijon Mustard
PREPARATION
Preheat your grill or a heavy-bottomed cast-iron skillet to medium-high heat.
Season the sirloin steak on both sides with sea salt and freshly cracked black pepper.
Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your preferred level of doneness.
Remove the steak from the heat and let it rest on a cutting board for at least 5 minutes to keep the juices intact.
While the steak rests, prepare the vinaigrette by whisking together the olive oil, lemon juice, and Dijon mustard in a small bowl until emulsified.
In a large salad bowl, combine the mixed greens, cucumber, red bell pepper, and radishes.
Thinly slice the rested steak against the grain into strips.
Arrange the steak slices over the vegetable bed and drizzle the lemon vinaigrette evenly over the top before serving.