YOUR SOLIN GENERATED RECIPE
Grilled Steak Salad with Roasted Potatoes and Broccoli
Grilled sirloin steak served over mixed greens with crispy roasted potatoes and charred broccoli, finished with a tangy balsamic drizzle.
INGREDIENTS
6 ounces Top Sirloin Steak
150 grams Red Potatoes
1 cup Broccoli
50 grams Mixed Greens
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Balsamic Vinegar
PREPARATION
Preheat your oven to 400°F.
Dice the red potatoes into small cubes and cut the broccoli into bite-sized florets.
Toss the potatoes and broccoli with half of the olive oil and a pinch of salt and pepper on a baking sheet.
Roast the vegetables for 20-25 minutes until the potatoes are tender and the broccoli edges are slightly charred.
Season the steak with salt and pepper, then grill or pan-sear over medium-high heat for 4-5 minutes per side for medium-rare.
Remove the steak from the heat and let it rest for 5 minutes before slicing thinly against the grain.
Whisk together the remaining olive oil and balsamic vinegar in a small bowl to create the dressing.
Place the mixed greens in a large bowl and toss with the balsamic dressing.
Arrange the roasted potatoes, charred broccoli, and sliced steak over the greens and serve immediately.