Grilled Steak Salad with Roasted Broccoli

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

Grilled Steak Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Roasted Broccoli

Tender grilled flank steak served over peppery arugula and oven-roasted broccoli florets, finished with a drizzle of zesty balsamic vinaigrette and a touch of smoky sea salt.

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NUTRITION

378kcal
Protein
42.5g
Fat
15.9g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank Steak

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

2 cups Arugula

0.5 cup Cherry Tomatoes

1 tbsp Balsamic Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt on the prepared baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.

  • 4

    Season the flank steak generously with salt and black pepper on both sides.

  • 5

    Grill the steak over medium-high heat for about 4 to 5 minutes per side for medium-rare doneness.

  • 6

    Transfer the steak to a cutting board and let it rest for at least 5 minutes to ensure it stays juicy.

  • 7

    Whisk the remaining olive oil, balsamic vinegar, and Dijon mustard together in a small bowl to create the dressing.

  • 8

    In a large salad bowl, combine the fresh arugula, cherry tomatoes, and the warm roasted broccoli.

  • 9

    Slice the rested steak thinly against the grain and arrange it over the salad greens.

  • 10

    Drizzle the balsamic dressing over the top and serve immediately while the steak is warm.

Grilled Steak Salad with Roasted Broccoli

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

Grilled Steak Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Roasted Broccoli

Tender grilled flank steak served over peppery arugula and oven-roasted broccoli florets, finished with a drizzle of zesty balsamic vinaigrette and a touch of smoky sea salt.

NUTRITION

378kcal
Protein
42.5g
Fat
15.9g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank Steak

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

2 cups Arugula

0.5 cup Cherry Tomatoes

1 tbsp Balsamic Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt on the prepared baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.

  • 4

    Season the flank steak generously with salt and black pepper on both sides.

  • 5

    Grill the steak over medium-high heat for about 4 to 5 minutes per side for medium-rare doneness.

  • 6

    Transfer the steak to a cutting board and let it rest for at least 5 minutes to ensure it stays juicy.

  • 7

    Whisk the remaining olive oil, balsamic vinegar, and Dijon mustard together in a small bowl to create the dressing.

  • 8

    In a large salad bowl, combine the fresh arugula, cherry tomatoes, and the warm roasted broccoli.

  • 9

    Slice the rested steak thinly against the grain and arrange it over the salad greens.

  • 10

    Drizzle the balsamic dressing over the top and serve immediately while the steak is warm.