Name: Grilled Steak and Roasted Vegetable Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Top sirloin steak; 0.5 cup Cooked quinoa; 1 cup Zucchini; 0.5 cup Red bell pepper; 2 tsp Extra virgin olive oil; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh lemon juice; 1 tbsp Fresh parsley

Grilled Steak and Roasted Vegetable Bowl

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

Tender grilled sirloin steak served over a bed of fluffy quinoa and vibrant roasted vegetables, finished with a bright and zesty lemon-herb drizzle.

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NUTRITION

Protein

58.2g

Fat

23.9g

Carbs

33.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Top sirloin steak

0.5 cup Cooked quinoa

1 cup Zucchini

0.5 cup Red bell pepper

2 tsp Extra virgin olive oil

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C) and preheat a grill or grill pan to medium-high heat.
2
Toss the sliced zucchini and chopped red bell pepper with 1 teaspoon of olive oil, dried oregano, and a pinch of sea salt and pepper.
3
Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly charred.
4
Season the sirloin steak with the remaining sea salt and black pepper.
5
Grill the steak for 4-5 minutes per side, or until it reaches your desired level of doneness, then let it rest for 5 minutes before slicing against the grain.
6
In a small bowl, whisk together the remaining 1 teaspoon of olive oil, lemon juice, and chopped fresh parsley to create the dressing.
7
Assemble the bowl by placing the cooked quinoa at the base, followed by the roasted vegetables and the sliced grilled steak.
8
Drizzle the lemon-herb dressing over the entire bowl and serve immediately.