YOUR SOLIN GENERATED RECIPE
Grilled Steak Salad with Mixed Greens and Cherry Tomatoes
Grilled sirloin steak sliced over crisp mixed greens and cherry tomatoes, finished with a drizzle of balsamic vinaigrette and creamy sliced avocado.
INGREDIENTS
6 ounces Top Sirloin Steak
3 cups Mixed Greens
1/2 cup Cherry Tomatoes
1/2 cup Sliced Cucumber
2 tablespoons Sliced Red Onion
1/4 Avocado, sliced
1 teaspoon Olive Oil
1 tablespoon Balsamic Vinegar
1 teaspoon Dijon Mustard
PREPARATION
Season the sirloin steak with a pinch of sea salt and cracked black pepper.
Preheat a grill or cast-iron skillet over medium-high heat and lightly coat with a tiny amount of oil if needed.
Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.
Remove the steak from the heat and let it rest on a cutting board for at least 5 minutes to keep it juicy.
In a small jar or bowl, whisk together the olive oil, balsamic vinegar, and Dijon mustard to create the dressing.
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
Slice the rested steak against the grain into thin strips.
Top the salad with the sliced steak and avocado, then drizzle the balsamic dressing over the top just before serving.