YOUR SOLIN GENERATED RECIPE
Grilled Steak Bowl with Rice, Roasted Tomatoes, and Red Onion
Grilled sirloin steak served over fluffy brown rice with roasted tomatoes and charred red onions, finished with a handful of fresh, earthy spinach.
INGREDIENTS
6 ounces Sirloin Steak
0.5 cup cooked Brown Rice
0.5 cup Cherry Tomatoes
0.25 cup sliced Red Onion
1 cup Baby Spinach
1 tablespoon Olive Oil
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Toss the cherry tomatoes and sliced red onion with half of the olive oil, salt, and pepper.
Roast the vegetables in the oven at 400°F until the tomatoes are blistered and the onions are tender.
Season the steak with salt and pepper, then grill for 4-5 minutes per side until it reaches your desired level of doneness.
Let the steak rest for 5 minutes before slicing it against the grain.
Assemble the bowl by placing the cooked brown rice at the bottom, followed by a layer of fresh baby spinach.
Top with the sliced steak and the roasted vegetables, drizzling any remaining olive oil over the top.