Grilled Steak Salad with Mixed Greens and Quinoa

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

Grilled Steak Salad with Mixed Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Mixed Greens and Quinoa

Tender top sirloin grilled and served over fluffy quinoa and mixed greens, drizzled with a tangy balsamic vinaigrette for a bright, zesty finish.

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NUTRITION

450kcal
Protein
52.5g
Fat
15g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Top Sirloin Steak

0.5 cup Cooked Quinoa

2 cups Mixed Greens

0.5 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

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PREPARATION

  • 1

    Season the top sirloin steak generously with salt, black pepper, and a pinch of garlic powder.

  • 2

    Grill the steak over medium-high heat for approximately 4 to 5 minutes per side until it reaches your preferred level of doneness.

  • 3

    Remove the steak from the grill and let it rest on a cutting board for at least 5 minutes to lock in the juices.

  • 4

    While the steak rests, combine the mixed greens, cooked quinoa, and halved cherry tomatoes in a large serving bowl.

  • 5

    In a small jar or bowl, whisk together the extra virgin olive oil and balsamic vinegar to create a light dressing.

  • 6

    Slice the rested steak into thin strips against the grain.

  • 7

    Toss the salad components with the vinaigrette and top with the warm steak slices before serving.

Grilled Steak Salad with Mixed Greens and Quinoa

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

Grilled Steak Salad with Mixed Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Mixed Greens and Quinoa

Tender top sirloin grilled and served over fluffy quinoa and mixed greens, drizzled with a tangy balsamic vinaigrette for a bright, zesty finish.

NUTRITION

450kcal
Protein
52.5g
Fat
15g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Top Sirloin Steak

0.5 cup Cooked Quinoa

2 cups Mixed Greens

0.5 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

PREPARATION

  • 1

    Season the top sirloin steak generously with salt, black pepper, and a pinch of garlic powder.

  • 2

    Grill the steak over medium-high heat for approximately 4 to 5 minutes per side until it reaches your preferred level of doneness.

  • 3

    Remove the steak from the grill and let it rest on a cutting board for at least 5 minutes to lock in the juices.

  • 4

    While the steak rests, combine the mixed greens, cooked quinoa, and halved cherry tomatoes in a large serving bowl.

  • 5

    In a small jar or bowl, whisk together the extra virgin olive oil and balsamic vinegar to create a light dressing.

  • 6

    Slice the rested steak into thin strips against the grain.

  • 7

    Toss the salad components with the vinaigrette and top with the warm steak slices before serving.