Grilled Steak Salad with Roasted Peppers and Avocado

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

Grilled Steak Salad with Roasted Peppers and Avocado

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Roasted Peppers and Avocado

Grilled flank steak and a jammy soft-boiled egg served over crisp greens with roasted peppers and lime vinaigrette, topped with slices of creamy avocado.

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NUTRITION

471kcal
Protein
39.9g
Fat
28.9g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 ounces Flank Steak

1 large Egg

50 grams Avocado

1/2 cup Roasted Red Peppers

2 cups Mixed Greens

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lime Juice

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PREPARATION

  • 1

    Season the flank steak with sea salt, cracked black pepper, and a pinch of cumin.

  • 2

    Grill the steak over medium-high heat for approximately 4 to 5 minutes per side for medium-rare doneness.

  • 3

    Remove the steak from the grill and let it rest for at least 5 minutes before slicing thinly against the grain.

  • 4

    Place the egg in a small pot of boiling water and cook for 6 and a half minutes for a jammy yolk, then transfer to an ice bath, peel, and slice in half.

  • 5

    In a large bowl, toss the mixed greens with the roasted red peppers.

  • 6

    Whisk together the olive oil and lime juice in a small ramekin to create a light dressing.

  • 7

    Arrange the sliced steak, avocado, and soft-boiled egg over the greens and drizzle with the lime vinaigrette.

Grilled Steak Salad with Roasted Peppers and Avocado

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

Grilled Steak Salad with Roasted Peppers and Avocado

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Roasted Peppers and Avocado

Grilled flank steak and a jammy soft-boiled egg served over crisp greens with roasted peppers and lime vinaigrette, topped with slices of creamy avocado.

NUTRITION

471kcal
Protein
39.9g
Fat
28.9g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 ounces Flank Steak

1 large Egg

50 grams Avocado

1/2 cup Roasted Red Peppers

2 cups Mixed Greens

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lime Juice

PREPARATION

  • 1

    Season the flank steak with sea salt, cracked black pepper, and a pinch of cumin.

  • 2

    Grill the steak over medium-high heat for approximately 4 to 5 minutes per side for medium-rare doneness.

  • 3

    Remove the steak from the grill and let it rest for at least 5 minutes before slicing thinly against the grain.

  • 4

    Place the egg in a small pot of boiling water and cook for 6 and a half minutes for a jammy yolk, then transfer to an ice bath, peel, and slice in half.

  • 5

    In a large bowl, toss the mixed greens with the roasted red peppers.

  • 6

    Whisk together the olive oil and lime juice in a small ramekin to create a light dressing.

  • 7

    Arrange the sliced steak, avocado, and soft-boiled egg over the greens and drizzle with the lime vinaigrette.