Grilled Steak and Veggie Pasta Salad

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

Grilled Steak and Veggie Pasta Salad

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Veggie Pasta Salad

Sautéed sirloin strips tossed with brown rice fusilli and charred garden vegetables, finished with a bright lemon-herb dressing and a pinch of flaky sea salt.

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NUTRITION

357kcal
Protein
12.2g
Fat
21.6g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

1 oz Grilled Top Sirloin Steak

0.5 cup Cooked Brown Rice Pasta

0.5 cup Chopped Zucchini

0.25 cup Chopped Red Bell Pepper

1.3 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Cook the brown rice pasta in boiling salted water until al dente, then drain and rinse with cold water to stop the cooking process.

  • 2

    Season the sirloin steak with a pinch of salt and pepper, then grill over medium-high heat for 3-4 minutes per side until medium-rare.

  • 3

    Slice the zucchini and bell peppers into bite-sized pieces and lightly char them in a hot skillet or on the grill until tender-crisp.

  • 4

    Allow the steak to rest for 5 minutes before slicing it into thin strips against the grain.

  • 5

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and chopped fresh parsley to create the dressing.

  • 6

    Combine the chilled pasta, grilled vegetables, and steak strips in a large bowl, then drizzle with the dressing and toss gently to combine.

Grilled Steak and Veggie Pasta Salad

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

Grilled Steak and Veggie Pasta Salad

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Veggie Pasta Salad

Sautéed sirloin strips tossed with brown rice fusilli and charred garden vegetables, finished with a bright lemon-herb dressing and a pinch of flaky sea salt.

NUTRITION

357kcal
Protein
12.2g
Fat
21.6g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

1 oz Grilled Top Sirloin Steak

0.5 cup Cooked Brown Rice Pasta

0.5 cup Chopped Zucchini

0.25 cup Chopped Red Bell Pepper

1.3 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Cook the brown rice pasta in boiling salted water until al dente, then drain and rinse with cold water to stop the cooking process.

  • 2

    Season the sirloin steak with a pinch of salt and pepper, then grill over medium-high heat for 3-4 minutes per side until medium-rare.

  • 3

    Slice the zucchini and bell peppers into bite-sized pieces and lightly char them in a hot skillet or on the grill until tender-crisp.

  • 4

    Allow the steak to rest for 5 minutes before slicing it into thin strips against the grain.

  • 5

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and chopped fresh parsley to create the dressing.

  • 6

    Combine the chilled pasta, grilled vegetables, and steak strips in a large bowl, then drizzle with the dressing and toss gently to combine.