Name: Grilled Steak Salad with Crunchy Vegetables and Balsamic Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.3 oz Flank Steak; 2 cups Mixed Greens; 1/2 cup sliced Cucumber; 1/2 cup sliced Red Bell Pepper; 1/4 medium Avocado; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Balsamic Vinegar; 1 tsp Dijon Mustard

Grilled Steak Salad with Crunchy Vegetables and Balsamic Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Crunchy Vegetables and Balsamic Vinaigrette

Tender grilled flank steak sliced over a bed of crisp mixed greens and garden vegetables, finished with a tangy balsamic drizzle.

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NUTRITION

Protein

28.8g

Fat

31.3g

Carbs

13.8g

SERVINGS

1 serving

INGREDIENTS

4.3 oz Flank Steak

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 cup sliced Red Bell Pepper

1/4 medium Avocado

1 tbsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Preheat your grill or cast-iron skillet over medium-high heat.
2
Season the flank steak lightly with sea salt and black pepper.
3
Grill the steak for 4-5 minutes per side for medium-rare, then remove from heat and let it rest for at least 5 minutes.
4
While the steak rests, whisk together the extra virgin olive oil, balsamic vinegar, and Dijon mustard in a small bowl to create the dressing.
5
In a large salad bowl, combine the mixed greens, cucumber, and red bell pepper.
6
Slice the rested steak against the grain into thin strips.
7
Top the salad with the sliced steak and avocado slices.
8
Drizzle the balsamic vinaigrette over the top and serve immediately.