Name: Grilled Steak and Roasted Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.6 oz Grilled Flank Steak; 1 cup Sliced Zucchini; 1/2 cup Red Bell Pepper strips; 2 cups Mixed Greens; 1 tsp Olive Oil; 1 tbsp Lemon Juice

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

Tender grilled flank steak served over a bed of roasted zucchini and bell peppers, finished with a bright lemon-herb vinaigrette and a sprinkle of flaky sea salt.

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NUTRITION

Protein

38.8g

Fat

16g

Carbs

SERVINGS

1 serving

INGREDIENTS

4.6 oz Grilled Flank Steak

1 cup Sliced Zucchini

1/2 cup Red Bell Pepper strips

2 cups Mixed Greens

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your grill or a heavy grill pan over medium-high heat.
2
Season the flank steak with salt, black pepper, and a touch of garlic powder.
3
Grill the steak for about 4-5 minutes per side for medium-rare, then transfer to a cutting board to rest for at least 5 minutes.
4
Slice the zucchini into rounds and the bell pepper into strips, then toss with half of the olive oil.
5
Roast the vegetables in a 400°F oven or grill them until they are tender and show light char marks.
6
In a small bowl, whisk the remaining olive oil with lemon juice and a splash of balsamic vinegar to create a light dressing.
7
Place the mixed greens in a large bowl and top with the roasted vegetables and thinly sliced steak.
8
Drizzle the lemon-herb vinaigrette over the salad and finish with a pinch of flaky sea salt.