Name: Grilled Steak and Quinoa Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Flank steak; 0.5 cup Cooked quinoa; 0.5 cup Sliced cucumber; 0.25 cup Cherry tomatoes; 0.25 whole Avocado; 0.5 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano; 1 tbsp Fresh parsley

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 Quinoa Power Bowl

Grilled flank steak seasoned with zesty lemon and herbs, served over fluffy quinoa with crisp cucumbers for a refreshing crunch.

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NUTRITION

Protein

36.1g

Fat

25.5g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

0.5 cup Cooked quinoa

0.5 cup Sliced cucumber

0.25 cup Cherry tomatoes

0.25 whole Avocado

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tbsp Fresh parsley

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PREPARATION

1
Season the flank steak evenly with sea salt, black pepper, and dried oregano on both sides.
2
Heat a grill or cast-iron skillet over medium-high heat and sear the steak for 4-5 minutes per side for medium-rare.
3
Transfer the steak to a clean plate and let it rest for 5-8 minutes to ensure the meat stays juicy.
4
In a large serving bowl, combine the fluffy cooked quinoa, sliced cucumber, and halved cherry tomatoes.
5
In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice until emulsified.
6
Slice the rested steak thinly against the grain and arrange it over the quinoa and vegetable base.
7
Top the bowl with sliced avocado and fresh parsley, then drizzle the lemon dressing over everything before serving.