Name: Grilled 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 oz Top Sirloin Steak; 2 cups Spring Mix Greens; 1/2 cup sliced Red Bell Pepper; 1/2 cup sliced Cucumber; 3 medium Radishes, thinly sliced; 1 tbsp Sunflower Seeds; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Grilled 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

Grilled Steak Salad with Crunchy Vegetables and Lemon Vinaigrette

Tender grilled sirloin steak sliced over a bed of crisp greens and snap peas, finished with a zesty lemon vinaigrette and toasted sunflower seeds.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.1g

Fat

23g

Carbs

11.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Top Sirloin Steak

2 cups Spring Mix Greens

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Cucumber

3 medium Radishes, thinly sliced

1 tbsp Sunflower Seeds

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your grill or cast-iron skillet to medium-high heat.
2
Season the steak with a pinch of salt and black pepper.
3
Grill the steak for 4-5 minutes per side, or until it reaches your preferred level of doneness.
4
Remove the steak from the heat and let it rest for at least 5 minutes before slicing thinly against the grain.
5
In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard to create the vinaigrette.
6
In a large salad bowl, combine the spring mix, bell pepper, cucumber, and radishes.
7
Toss the vegetables with the lemon vinaigrette until evenly coated.
8
Top the salad with the sliced steak and sprinkle with sunflower seeds for a final crunch.