Name: Seared Steak Salad with Crunchy Vegetables and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Flank Steak; 2 cups Mixed Greens; 1/2 cup sliced Cucumber; 1/2 cup sliced Red Bell Pepper; 2 medium Radishes, sliced; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard; 1 clove Garlic, minced

Seared Steak Salad with Crunchy Vegetables and Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Seared Steak Salad with Crunchy Vegetables and Lemon Vinaigrette

Pan-seared flank steak sliced thin over a bed of crisp greens, radishes, and cucumbers, finished with a zesty lemon-garlic vinaigrette.

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NUTRITION

Protein

38.4g

Fat

23.3g

Carbs

10.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Flank Steak

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 cup sliced Red Bell Pepper

2 medium Radishes, sliced

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

1 clove Garlic, minced

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PREPARATION

1
Season the flank steak generously with salt and black pepper on both sides.
2
Heat a cast-iron skillet or heavy pan over medium-high heat and sear the steak for 4 to 5 minutes per side for medium-rare.
3
Transfer the steak to a cutting board and allow it to rest for at least 5 minutes to retain its juices.
4
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and Dijon mustard until the dressing is emulsified.
5
Combine the mixed greens, cucumber, bell pepper, and radishes in a large salad bowl.
6
Slice the rested steak thinly against the grain and place it over the vegetables.
7
Drizzle the lemon vinaigrette over the salad and serve immediately.