Name: Grilled Beef Steak Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Top Sirloin Steak; 1/2 cup Red Bell Pepper, chopped; 1/2 cup Zucchini, sliced; 1/4 cup Red Onion, sliced; 2 cups Fresh Arugula; 2 tsp Extra Virgin Olive Oil; 1 tbsp Balsamic Vinegar; 1 tsp Dijon Mustard

Grilled Beef Steak Salad with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Beef Steak Salad with Roasted Vegetables

Tender grilled top sirloin steak served over a bed of arugula with roasted peppers and zucchini, finished with a drizzle of balsamic and sweet caramelized onions.

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NUTRITION

Protein

40.9g

Fat

21.8g

Carbs

13.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Top Sirloin Steak

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/4 cup Red Onion, sliced

2 cups Fresh Arugula

2 tsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the chopped bell peppers, zucchini, and red onion with one teaspoon of olive oil and a pinch of sea salt.
3
Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly browned.
4
While vegetables roast, season the steak with salt and pepper and grill over medium-high heat for 4-5 minutes per side for medium-rare.
5
Remove the steak from the grill and let it rest for 5 minutes before slicing thinly against the grain.
6
In a small bowl, whisk together the remaining teaspoon of olive oil, balsamic vinegar, and Dijon mustard to create the dressing.
7
Place the arugula in a large bowl, toss with half of the dressing, and top with the roasted vegetables and sliced steak.
8
Drizzle the remaining dressing over the steak and serve immediately.