Name: Grilled Beef Steak Salad with Crunchy Chickpeas and Citrus Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Top Sirloin Steak; 1/3 cup Canned Chickpeas; 2 cups Arugula; 1/2 cup Sliced Cucumber; 1/4 cup Sliced Radishes; 2 tsp Extra Virgin Olive Oil; 1 tbsp Orange Juice; 1 tbsp Lemon Juice; 1/4 tsp Ground Cumin

Grilled Beef Steak Salad with Crunchy Chickpeas and Citrus Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Beef Steak Salad with Crunchy Chickpeas and Citrus Vinaigrette

Lean top sirloin grilled to perfection over a bed of peppery arugula and crisp radishes, finished with zesty citrus vinaigrette and golden roasted chickpeas.

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NUTRITION

Protein

39.1g

Fat

22.7g

Carbs

22.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

1/3 cup Canned Chickpeas

2 cups Arugula

1/2 cup Sliced Cucumber

1/4 cup Sliced Radishes

2 tsp Extra Virgin Olive Oil

1 tbsp Orange Juice

1 tbsp Lemon Juice

1/4 tsp Ground Cumin

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PREPARATION

1
Preheat a grill or cast-iron skillet to medium-high heat.
2
Pat the chickpeas dry with a paper towel and toss with cumin and a tiny spray of oil.
3
Roast chickpeas in a small pan over medium heat until they are golden and crunchy.
4
Season the steak with salt and pepper, then grill for about 4 minutes per side for medium-rare.
5
Transfer the steak to a cutting board and let it rest for at least 5 minutes.
6
Whisk the olive oil, orange juice, and lemon juice in a small bowl to create the vinaigrette.
7
Place arugula, sliced cucumbers, and radishes in a large bowl and toss with half of the dressing.
8
Slice the rested steak thinly against the grain.
9
Top the salad with the steak slices and crunchy chickpeas, then drizzle with the remaining vinaigrette.