Name: Pan-Seared Steak and Pomegranate Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz grass-fed sirloin steak; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cup mixed baby greens; 0.25 whole avocado; 2 tbsp pomegranate arils; 0.5 cup cucumber; 2 tbsp red onion; 1 tbsp balsamic vinegar; 1 tsp dijon mustard

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak and Pomegranate Salad

Pan-seared grass-fed sirloin steak sliced over a bed of crisp mixed greens and juicy pomegranate arils with a zesty balsamic vinaigrette.

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NUTRITION

Protein

54.6g

Fat

24.9g

Carbs

22.1g

SERVINGS

1 serving

INGREDIENTS

6 oz grass-fed sirloin steak

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 cup mixed baby greens

0.25 whole avocado

2 tbsp pomegranate arils

0.5 cup cucumber

2 tbsp red onion

1 tbsp balsamic vinegar

1 tsp dijon mustard

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PREPARATION

1
Season the sirloin steak generously with sea salt and black pepper on both sides.
2
Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
3
Place the steak in the hot skillet and sear for 3 to 4 minutes per side for medium-rare, or until it reaches your desired level of doneness.
4
Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to lock in the juices.
5
While the steak rests, whisk together the balsamic vinegar and Dijon mustard in a small bowl to create the dressing.
6
In a large salad bowl, combine the mixed baby greens, sliced cucumber, and thinly sliced red onion.
7
Slice the rested steak against the grain into thin strips.
8
Toss the salad greens with half of the balsamic dressing, then top with the sliced steak, diced avocado, and pomegranate arils.
9
Drizzle the remaining dressing over the top and serve immediately.