Grilled Beef Strips with Cucumber Tomato Salad and Olives

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

Grilled Beef Strips with Cucumber Tomato Salad and Olives

YOUR SOLIN GENERATED RECIPE

Grilled Beef Strips with Cucumber Tomato Salad and Olives

Tender grilled beef strips served over a crisp cucumber and tomato salad with salty Kalamata olives and a bright lemon vinaigrette.

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NUTRITION

327kcal
Protein
36.4g
Fat
16.9g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Lean Top Sirloin

1/2 cup Cucumber, diced

1/2 cup Cherry Tomatoes, halved

5 Kalamata Olives

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Dried Oregano

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PREPARATION

  • 1

    Season the beef strips with salt, pepper, and a pinch of the dried oregano.

  • 2

    Preheat a grill pan or outdoor grill to medium-high heat and lightly coat with a touch of oil spray if needed.

  • 3

    Grill the beef strips for 3 to 4 minutes per side until they reach your desired level of doneness, then set aside to rest.

  • 4

    While the beef rests, combine the diced cucumber, halved cherry tomatoes, and Kalamata olives in a medium mixing bowl.

  • 5

    In a small jar or bowl, whisk together the olive oil, lemon juice, and the remaining dried oregano to create the vinaigrette.

  • 6

    Drizzle the vinaigrette over the cucumber and tomato mixture and toss gently to coat.

  • 7

    Slice the rested beef into bite-sized pieces and serve immediately over the fresh salad.

Grilled Beef Strips with Cucumber Tomato Salad and Olives

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

Grilled Beef Strips with Cucumber Tomato Salad and Olives

YOUR SOLIN GENERATED RECIPE

Grilled Beef Strips with Cucumber Tomato Salad and Olives

Tender grilled beef strips served over a crisp cucumber and tomato salad with salty Kalamata olives and a bright lemon vinaigrette.

NUTRITION

327kcal
Protein
36.4g
Fat
16.9g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Lean Top Sirloin

1/2 cup Cucumber, diced

1/2 cup Cherry Tomatoes, halved

5 Kalamata Olives

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Dried Oregano

PREPARATION

  • 1

    Season the beef strips with salt, pepper, and a pinch of the dried oregano.

  • 2

    Preheat a grill pan or outdoor grill to medium-high heat and lightly coat with a touch of oil spray if needed.

  • 3

    Grill the beef strips for 3 to 4 minutes per side until they reach your desired level of doneness, then set aside to rest.

  • 4

    While the beef rests, combine the diced cucumber, halved cherry tomatoes, and Kalamata olives in a medium mixing bowl.

  • 5

    In a small jar or bowl, whisk together the olive oil, lemon juice, and the remaining dried oregano to create the vinaigrette.

  • 6

    Drizzle the vinaigrette over the cucumber and tomato mixture and toss gently to coat.

  • 7

    Slice the rested beef into bite-sized pieces and serve immediately over the fresh salad.