YOUR SOLIN GENERATED RECIPE
Grilled Steak and Roasted Vegetable Bowl
Tender top sirloin grilled to perfection and served over a bed of balsamic-roasted zucchini and peppers, finished with a squeeze of charred lemon.
INGREDIENTS
4.5 ounces Top Sirloin Steak
0.5 cup Sliced Zucchini
0.5 cup Chopped Red Bell Pepper
0.25 cup Sliced Red Onion
1.5 teaspoons Olive Oil
1 tablespoon Balsamic Vinegar
0.5 teaspoon Garlic Powder
PREPARATION
Preheat your grill or grill pan to medium-high heat and preheat your oven to 400 degrees Fahrenheit.
Toss the sliced zucchini, chopped bell peppers, and red onion in a bowl with one teaspoon of olive oil, balsamic vinegar, and a pinch of salt.
Spread the vegetables on a parchment-lined baking sheet and roast for 15 to 20 minutes until they are tender and slightly caramelized.
Season the steak on both sides with garlic powder, salt, and black pepper, then brush with the remaining half teaspoon of olive oil.
Place the steak on the hot grill and cook for 4 to 5 minutes per side for medium-rare, or until it reaches your desired level of doneness.
Remove the steak from the grill and let it rest for at least 5 minutes to keep the juices intact before slicing it into thin strips.
Assemble your bowl by placing the roasted vegetables at the bottom and topping them with the sliced grilled steak.