Name: Grilled Beef and Pepper Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Flank Steak; 0.5 cup Red Bell Pepper; 0.5 cup Yellow Bell Pepper; 2 cups Mixed Greens; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 2 tablespoons Red Onion; 0.5 cup Cherry Tomatoes

Grilled Beef and Pepper Salad with Lemon Vinaigrette

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 Pepper Salad with Lemon Vinaigrette

Grilled flank steak and sliced bell peppers served over a bed of mixed greens with a zesty lemon vinaigrette and smoky charred onions.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

36.4g

Fat

22.6g

Carbs

14g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Flank Steak

0.5 cup Red Bell Pepper

0.5 cup Yellow Bell Pepper

2 cups Mixed Greens

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Red Onion

0.5 cup Cherry Tomatoes

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your grill or grill pan to medium-high heat.
2
Season the flank steak with a pinch of sea salt, black pepper, and garlic powder.
3
Slice the bell peppers and red onion into thick, grill-friendly strips.
4
Place the steak on the grill and cook for about 4 to 5 minutes per side for medium-rare doneness.
5
Add the peppers and onions to the grill alongside the steak, cooking until they are tender and show beautiful char marks.
6
Remove the steak from the heat and let it rest for 5 minutes before slicing thinly against the grain.
7
In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a bright dressing.
8
Toss the mixed greens and cherry tomatoes in a large bowl with half of the lemon vinaigrette.
9
Plate the greens and top with the sliced beef and grilled vegetables, drizzling the remaining dressing over the top for a zesty finish.