YOUR SOLIN GENERATED RECIPE
Grilled Beef Steak with Roasted Veggies and Quinoa
Lean top sirloin steak grilled to perfection and served over fluffy quinoa with a medley of oven-roasted zucchini and peppers, finished with a squeeze of charred lemon.
INGREDIENTS
8 ounces Top Sirloin Steak
0.5 cup Cooked Quinoa
1 cup sliced Zucchini
0.5 cup sliced Red Bell Pepper
1 tablespoon Extra Virgin Olive Oil
0.5 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and heat a grill or cast-iron skillet to medium-high heat.
Toss the sliced zucchini and bell peppers with half of the olive oil, sea salt, and black pepper on a large baking sheet.
Roast the vegetables for 15-20 minutes until they are tender and show slight caramelization on the edges.
Season the sirloin steak evenly with the remaining olive oil, garlic powder, salt, and pepper.
Grill the steak for 4-5 minutes per side for medium-rare or until it reaches your preferred level of doneness.
Remove the steak from the heat and let it rest for at least 5 minutes to lock in the juices before slicing against the grain.
Assemble your lunch by placing the cooked quinoa in a bowl and topping it with the roasted vegetables and sliced steak.