Name: Grilled Steak and Roasted Vegetable Bowl with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Top Sirloin Steak; 1/2 cup Cooked Quinoa; 1/2 cup Zucchini, sliced; 1/2 cup Red Bell Pepper, chopped; 1.5 tsp Olive Oil; 1 tbsp Balsamic Vinegar

Grilled Steak and Roasted Vegetable Bowl with Quinoa

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

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Roasted Vegetable Bowl with Quinoa

Tender top sirloin grilled and served over fluffy quinoa with roasted zucchini and peppers, finished with a drizzle of sweet and tangy balsamic glaze.

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NUTRITION

Protein

50.3g

Fat

16.4g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Top Sirloin Steak

1/2 cup Cooked Quinoa

1/2 cup Zucchini, sliced

1/2 cup Red Bell Pepper, chopped

1.5 tsp Olive Oil

1 tbsp Balsamic Vinegar

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the sliced zucchini and bell peppers with half of the olive oil and a pinch of salt on a baking sheet.
3
Roast the vegetables for 15-20 minutes until they are tender and slightly browned.
4
While vegetables roast, season the steak with salt and pepper.
5
Heat a grill or cast-iron skillet over medium-high heat and cook the steak for 4-5 minutes per side for medium-rare.
6
Remove the steak from the heat and let it rest for 5 minutes before slicing it against the grain.
7
In a bowl, layer the cooked quinoa, roasted vegetables, and sliced steak.
8
Drizzle the remaining olive oil and balsamic vinegar over the top before serving.