Name: Grilled Steak and Roasted Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Top Sirloin Steak; 1 cup sliced Zucchini; 1 cup chopped Red Bell Pepper; 2 cups Baby Spinach; 1 tsp Olive Oil; 1 tbsp Balsamic Vinegar

Grilled Steak and Roasted Vegetable Salad

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 Roasted Vegetable Salad

Lean top sirloin grilled to perfection and tossed with oven-roasted zucchini and peppers over fresh greens with a tangy balsamic glaze and smoky charred edges.

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NUTRITION

Protein

41.3g

Fat

11.5g

Carbs

17.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Top Sirloin Steak

1 cup sliced Zucchini

1 cup chopped Red Bell Pepper

2 cups Baby Spinach

1 tsp Olive Oil

1 tbsp Balsamic Vinegar

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PREPARATION

1
Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
2
Toss the sliced zucchini and red bell peppers with half of the olive oil and a pinch of sea salt.
3
Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly browned.
4
Season the steak with salt, pepper, and garlic powder to taste.
5
Grill the steak over medium-high heat for approximately 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.
6
Remove the steak from the grill and let it rest for 5 minutes before slicing thinly against the grain.
7
In a large bowl, combine the fresh baby spinach with the roasted vegetables.
8
Top the salad with the sliced steak and drizzle with the remaining olive oil and balsamic vinegar before serving.