Name: Grilled Ribeye with Tomato Avocado Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 120 g Ribeye steak; 5 g Sea salt; 2 g Black pepper; 5 g Garlic powder; 100 g Romaine lettuce; 100 g Tomato; 20 g Avocado; 20 g Red onion; 15 ml Lime juice; 5 ml Extra virgin olive oil

Grilled Ribeye with Tomato Avocado Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Ribeye with Tomato Avocado Salad

Grilled ribeye steak seasoned with savory garlic, served with a crisp romaine salad featuring creamy avocado and fresh lime.

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NUTRITION

Protein

39.0g

Fat

31.4g

Carbs

17.1g

SERVINGS

1 serving

INGREDIENTS

120 g Ribeye steak

5 g Sea salt

2 g Black pepper

5 g Garlic powder

100 g Romaine lettuce

100 g Tomato

20 g Avocado

20 g Red onion

15 ml Lime juice

5 ml Extra virgin olive oil

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PREPARATION

1
Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled.
2
Pat the ribeye steak dry with paper towels and season both sides evenly with sea salt, black pepper, and garlic powder.
3
Place the steak on the hot grill and cook for 4 to 5 minutes per side, or until it reaches your desired level of doneness.
4
Remove the steak from the grill and let it rest on a cutting board for at least 5 to 8 minutes to lock in the juices.
5
While the steak rests, chop the romaine lettuce, dice the tomato and avocado, and thinly slice the red onion.
6
In a medium bowl, whisk together the lime juice and extra virgin olive oil to create a light dressing.
7
Toss the chopped vegetables with the dressing until well coated.
8
Slice the rested ribeye against the grain and serve immediately alongside the fresh avocado salad.