Grilled Steak and Roasted Potato Protein Bowl with Mixed Greens

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

Grilled Steak and Roasted Potato Protein Bowl with Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Roasted Potato Protein Bowl with Mixed Greens

Grilled flank steak and crisp herb-roasted potatoes served over fresh mixed greens with a tangy balsamic vinaigrette and a finishing touch of cracked black pepper.

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NUTRITION

385kcal
Protein
33.9g
Fat
16.5g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Flank Steak

120 grams Red Potatoes

2 cups Mixed Greens

1 teaspoon Olive Oil

1 tablespoon Balsamic Vinegar

1 teaspoon Dijon Mustard

1 pinch Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Dice the red potatoes into small, even cubes and toss them with half of the olive oil, garlic powder, and a pinch of salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are golden and crisp.

  • 4

    Season the flank steak with salt and cracked black pepper on both sides.

  • 5

    Heat a grill pan or cast-iron skillet over medium-high heat and cook the steak for 4-5 minutes per side for medium-rare doneness.

  • 6

    Remove the steak from the heat and let it rest for at least 5 minutes before slicing thinly against the grain.

  • 7

    In a small jar or bowl, whisk together the remaining olive oil, balsamic vinegar, and Dijon mustard to create the vinaigrette.

  • 8

    Assemble the bowl by placing the mixed greens at the bottom, then top with the roasted potatoes and sliced steak, drizzling the dressing over everything just before serving.

Grilled Steak and Roasted Potato Protein Bowl with Mixed Greens

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

Grilled Steak and Roasted Potato Protein Bowl with Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Roasted Potato Protein Bowl with Mixed Greens

Grilled flank steak and crisp herb-roasted potatoes served over fresh mixed greens with a tangy balsamic vinaigrette and a finishing touch of cracked black pepper.

NUTRITION

385kcal
Protein
33.9g
Fat
16.5g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Flank Steak

120 grams Red Potatoes

2 cups Mixed Greens

1 teaspoon Olive Oil

1 tablespoon Balsamic Vinegar

1 teaspoon Dijon Mustard

1 pinch Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Dice the red potatoes into small, even cubes and toss them with half of the olive oil, garlic powder, and a pinch of salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are golden and crisp.

  • 4

    Season the flank steak with salt and cracked black pepper on both sides.

  • 5

    Heat a grill pan or cast-iron skillet over medium-high heat and cook the steak for 4-5 minutes per side for medium-rare doneness.

  • 6

    Remove the steak from the heat and let it rest for at least 5 minutes before slicing thinly against the grain.

  • 7

    In a small jar or bowl, whisk together the remaining olive oil, balsamic vinegar, and Dijon mustard to create the vinaigrette.

  • 8

    Assemble the bowl by placing the mixed greens at the bottom, then top with the roasted potatoes and sliced steak, drizzling the dressing over everything just before serving.