YOUR SOLIN GENERATED RECIPE
Grilled Steak and Quinoa Bowl with Roasted Broccoli and Red Peppers
Grilled sirloin steak and fluffy quinoa paired with oven-roasted broccoli and red peppers, finished with a squeeze of lemon and a hint of smoky charred edges.
INGREDIENTS
11 ounces Top Sirloin Steak
0.5 cup Cooked Quinoa
1 cup Broccoli Florets
0.5 cup Sliced Red Bell Pepper
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 400°F and prepare your grill or grill pan over medium-high heat.
Toss the broccoli florets and sliced red peppers with half of the olive oil and a pinch of sea salt.
Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly browned.
Season the sirloin steak with salt and black pepper, then grill for 4-5 minutes per side for medium-rare doneness.
Remove the steak from the grill and let it rest for 5 minutes before slicing into thin strips against the grain.
Place the warm cooked quinoa in a bowl as the base.
Top the quinoa with the roasted broccoli, red peppers, and the sliced grilled steak.
Drizzle with the remaining olive oil and finish with a fresh squeeze of lemon juice if desired.