Name: Seared Beef Eye of Round Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Beef eye of round steak; 1 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 cup Arugula; 0.5 cup Cherry tomatoes; 0.5 cup Cucumber; 2 tbsp Red onion; 1 tbsp Extra virgin olive oil; 1 tbsp Balsamic vinegar; 1 tsp Dijon mustard

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

YOUR SOLIN GENERATED RECIPE

Seared Beef Eye of Round Salad

Pan-seared lean beef eye of round sliced thin over a crisp bed of arugula and garden vegetables, finished with a zesty balsamic vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.8g

Fat

27.3g

Carbs

13.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef eye of round steak

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Arugula

0.5 cup Cherry tomatoes

0.5 cup Cucumber

2 tbsp Red onion

1 tbsp Extra virgin olive oil

1 tbsp Balsamic vinegar

1 tsp Dijon mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the beef eye of round steak dry with paper towels and season both sides with sea salt and black pepper.
2
Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering.
3
Sear the steak for 3-4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
4
While the beef rests, whisk together extra virgin olive oil, balsamic vinegar, and Dijon mustard in a small bowl.
5
In a large salad bowl, toss the arugula, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
6
Slice the rested beef against the grain into thin strips.
7
Arrange the beef over the salad greens and drizzle with the prepared balsamic vinaigrette.