Name: Grilled Steak and Veggie Salad Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Flank steak; 0.5 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Red bell pepper; 0.5 cup Zucchini; 2 cups Arugula; 0.5 tbsp Extra virgin olive oil; 1 tbsp Balsamic vinegar; 0.5 tsp Dijon mustard; 0.25 tsp Garlic powder

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 Veggie Salad Bowl

Seared flank steak sliced thin over a bed of peppery arugula and char-grilled vegetables, finished with a bright and zesty balsamic vinaigrette.

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NUTRITION

Protein

45.2g

Fat

24.9g

Carbs

13.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Red bell pepper

0.5 cup Zucchini

2 cups Arugula

0.5 tbsp Extra virgin olive oil

1 tbsp Balsamic vinegar

0.5 tsp Dijon mustard

0.25 tsp Garlic powder

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PREPARATION

1
Preheat a grill or cast-iron skillet to medium-high heat.
2
Rub the flank steak with one teaspoon of olive oil, sea salt, and black pepper.
3
Slice the red bell pepper and zucchini into thick, grill-friendly strips.
4
Grill the steak for 4 to 5 minutes per side for medium-rare, then transfer to a cutting board to rest for 10 minutes.
5
While the steak rests, grill the vegetable strips until tender and slightly charred.
6
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, dijon mustard, and garlic powder.
7
Place the arugula in a large bowl and toss with half of the prepared dressing.
8
Slice the rested steak against the grain into thin strips.
9
Top the dressed arugula with the grilled vegetables and steak, then drizzle with the remaining dressing.