Grilled Steak Salad with Roasted Vegetables

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

Grilled Steak Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Roasted Vegetables

Grilled flank steak and chickpea pasta tossed with roasted zucchini and bell peppers in a tangy balsamic vinaigrette for a satisfying, smoky finish.

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NUTRITION

427kcal
Protein
40.2g
Fat
18.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Flank Steak

0.5 cup cooked Chickpea Pasta

0.5 cup sliced Zucchini

0.5 cup sliced Red Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Balsamic Vinegar

1 cup fresh Arugula

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and the oven to 400°F.

  • 2

    Toss the sliced zucchini and bell peppers with a tiny drizzle of oil and roast on a sheet pan until tender and slightly browned.

  • 3

    Cook the chickpea pasta in boiling salted water until al dente and then drain.

  • 4

    Season the flank steak with salt and pepper and grill for about 4-5 minutes per side for medium-rare.

  • 5

    Let the steak rest for at least five minutes before slicing it into thin strips against the grain.

  • 6

    Whisk together the balsamic vinegar, remaining olive oil, and a pinch of salt in a large mixing bowl.

  • 7

    Add the arugula, cooked pasta, roasted vegetables, and steak to the bowl and toss gently to coat in the dressing.

Grilled Steak Salad with Roasted Vegetables

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

Grilled Steak Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Roasted Vegetables

Grilled flank steak and chickpea pasta tossed with roasted zucchini and bell peppers in a tangy balsamic vinaigrette for a satisfying, smoky finish.

NUTRITION

427kcal
Protein
40.2g
Fat
18.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Flank Steak

0.5 cup cooked Chickpea Pasta

0.5 cup sliced Zucchini

0.5 cup sliced Red Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Balsamic Vinegar

1 cup fresh Arugula

PREPARATION

  • 1

    Preheat your grill to medium-high heat and the oven to 400°F.

  • 2

    Toss the sliced zucchini and bell peppers with a tiny drizzle of oil and roast on a sheet pan until tender and slightly browned.

  • 3

    Cook the chickpea pasta in boiling salted water until al dente and then drain.

  • 4

    Season the flank steak with salt and pepper and grill for about 4-5 minutes per side for medium-rare.

  • 5

    Let the steak rest for at least five minutes before slicing it into thin strips against the grain.

  • 6

    Whisk together the balsamic vinegar, remaining olive oil, and a pinch of salt in a large mixing bowl.

  • 7

    Add the arugula, cooked pasta, roasted vegetables, and steak to the bowl and toss gently to coat in the dressing.