Name: Grilled Beef and Veggie Salad Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 ounces Top Sirloin Steak; 2 cups Baby Spinach; 0.5 cup Zucchini, sliced; 0.5 cup Red Bell Pepper, chopped; 1 tablespoon Balsamic Vinegar; 1 teaspoon Extra Virgin Olive Oil; 1 clove Garlic, minced

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

YOUR SOLIN GENERATED RECIPE

Grilled Beef and Veggie Salad Bowl

Grilled lean top sirloin and charred zucchini served over a bed of fresh baby spinach with a tangy balsamic drizzle and toasted garlic.

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NUTRITION

Protein

39.3g

Fat

10.6g

Carbs

10.7g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Top Sirloin Steak

2 cups Baby Spinach

0.5 cup Zucchini, sliced

0.5 cup Red Bell Pepper, chopped

1 tablespoon Balsamic Vinegar

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

1
Preheat your grill or grill pan to medium-high heat.
2
Season the top sirloin steak with salt, pepper, and the minced garlic.
3
Lightly brush the zucchini slices and bell pepper strips with half of the olive oil.
4
Place the steak on the grill and cook for 4-5 minutes per side, or until it reaches your desired level of doneness.
5
At the same time, grill the zucchini and bell peppers until they are tender and show visible char marks.
6
Remove the steak from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
7
In a large bowl, toss the fresh baby spinach with the grilled vegetables.
8
Whisk together the balsamic vinegar and the remaining olive oil in a small bowl.
9
Top the salad with the sliced beef and drizzle the balsamic dressing over the top before serving.