Name: Grilled Steak and Roasted Vegetable Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Top Sirloin Steak; 1 cup Red Bell Pepper, sliced; 1/2 cup Zucchini, sliced; 1/4 cup Red Onion, sliced; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lime Juice

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

Grilled top sirloin strips served over a colorful medley of roasted bell peppers and zucchini, finished with a squeeze of lime and fragrant cilantro.

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NUTRITION

Protein

40.4g

Fat

17.7g

Carbs

12.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

1 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1/4 cup Red Onion, sliced

2 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the sliced bell peppers, zucchini, and red onion in a bowl with 1 teaspoon of olive oil, salt, and pepper.
3
Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 15-20 minutes until tender and slightly charred.
4
While the vegetables roast, season the steak generously with salt and pepper on both sides.
5
Heat the remaining teaspoon of olive oil in a grill pan or cast-iron skillet over medium-high heat.
6
Sear the steak for 3-4 minutes per side for a medium-rare finish, or until it reaches your desired level of doneness.
7
Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing thinly against the grain.
8
Assemble the bowl by layering the roasted vegetables and topping them with the grilled steak slices.
9
Drizzle with fresh lime juice and garnish with fresh cilantro if desired before serving.