Name: Grilled Steak Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Top Sirloin Steak; 2 cups Mixed Greens; 1/2 cup sliced Cucumber; 1/2 cup sliced Red Bell Pepper; 3 sliced Radishes; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon toasted Sunflower Seeds

Grilled Steak Salad with Crunchy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Crunchy Vegetables

Grilled lean sirloin served over a bed of crisp greens and garden vegetables, finished with a bright lemon-herb vinaigrette and toasted sunflower seeds.

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NUTRITION

Protein

33.6g

Fat

22.2g

Carbs

SERVINGS

1 serving

INGREDIENTS

5 ounces Top Sirloin Steak

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 cup sliced Red Bell Pepper

3 sliced Radishes

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon toasted Sunflower Seeds

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PREPARATION

1
Season the steak with a pinch of salt, black pepper, and garlic powder.
2
Preheat a grill or cast-iron skillet over medium-high heat and lightly coat with a tiny bit of oil if needed.
3
Grill the steak for 4-5 minutes per side for a perfect medium-rare, or until it reaches your desired doneness.
4
Remove the steak from the heat and let it rest on a cutting board for 5 minutes to keep the juices inside.
5
While the steak rests, whisk together the olive oil and lemon juice in a small bowl to create the vinaigrette.
6
In a large salad bowl, combine the mixed greens, sliced cucumber, bell pepper, and radishes.
7
Slice the rested steak thinly against the grain.
8
Arrange the steak slices over the vegetables, drizzle with the vinaigrette, and sprinkle with toasted sunflower seeds.