Name: Chopped Steak and Roasted Vegetable Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Top Sirloin Steak; 1 cup Zucchini, sliced; 0.5 cup Red Bell Pepper, sliced; 2 cups Mixed Greens; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard; 0.5 tablespoon Sunflower Seeds

Chopped Steak and Roasted Vegetable Salad with Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Chopped Steak and Roasted Vegetable Salad with Lemon Vinaigrette

Pan-seared sirloin and roasted zucchini tossed with crisp mixed greens in a zesty lemon vinaigrette, finished with a sprinkle of toasted sunflower seeds.

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NUTRITION

Protein

32g

Fat

27.7g

Carbs

13g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Top Sirloin Steak

1 cup Zucchini, sliced

0.5 cup Red Bell Pepper, sliced

2 cups Mixed Greens

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

0.5 tablespoon Sunflower Seeds

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the sliced zucchini and bell peppers with a small amount of olive oil and salt on a baking sheet.
3
Roast the vegetables for 15-20 minutes until they are tender and slightly browned.
4
Season the steak with salt and pepper and sear in a hot skillet until cooked to your preferred doneness.
5
Allow the steak to rest for five minutes before slicing it into thin, bite-sized strips.
6
In a small bowl, whisk together the remaining olive oil, lemon juice, and Dijon mustard to create the dressing.
7
Combine the mixed greens, roasted vegetables, and steak in a large bowl.
8
Drizzle the lemon vinaigrette over the salad and top with the toasted sunflower seeds before serving.