YOUR SOLIN GENERATED RECIPE
Grilled Steak Salad with Quinoa and Roasted Sweet Potatoes
Grilled top sirloin steak served over a bed of fluffy quinoa and roasted sweet potatoes, finished with a zesty lemon-herb vinaigrette and crisp red onions.
INGREDIENTS
5 ounces Top Sirloin Steak
1/2 cup Cooked Quinoa
150 grams Sweet Potato, cubed
1 tablespoon Extra Virgin Olive Oil
2 cups Baby Spinach
2 tablespoons Red Onion, sliced
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes until they are tender and slightly caramelized.
While the potatoes roast, cook the quinoa according to package instructions and set aside to cool slightly.
Season the steak with salt and pepper, then grill over medium-high heat for 4-5 minutes per side for medium-rare.
Transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing into thin strips against the grain.
In a small bowl, whisk together the remaining olive oil, a squeeze of fresh lemon juice, and dried oregano to create the vinaigrette.
Assemble the salad by combining the spinach, cooked quinoa, and roasted sweet potatoes in a large bowl.
Top the salad with the sliced steak and red onion, then drizzle with the lemon-herb vinaigrette before serving.