Name: Grilled Beef Steak Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Beef Sirloin Steak; 1/2 medium Zucchini; 1/2 medium Red Bell Pepper; 1/4 small Red Onion; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Balsamic Vinegar; 2 cups Mixed Greens; 1 teaspoon Pine Nuts

Grilled Beef Steak Salad with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Beef Steak Salad with Roasted Vegetables

Grilled sirloin steak and roasted vegetables tossed with fresh arugula and a light balsamic vinaigrette, finished with buttery toasted pine nuts.

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NUTRITION

Protein

33.7g

Fat

20.8g

Carbs

13.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Sirloin Steak

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 small Red Onion

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

2 cups Mixed Greens

1 teaspoon Pine Nuts

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PREPARATION

1
Preheat oven to 400°F and preheat an outdoor grill or grill pan to medium-high heat.
2
Slice the zucchini, bell pepper, and red onion into bite-sized pieces and toss with one teaspoon of olive oil, salt, and pepper.
3
Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly browned.
4
Season the sirloin steak with salt, pepper, and garlic powder, then grill for 4-5 minutes per side for medium-rare.
5
Remove the steak from the grill and let it rest for at least 5 minutes before slicing thinly against the grain.
6
In a small bowl, whisk together the remaining teaspoon of olive oil and the balsamic vinegar to create the dressing.
7
Place the mixed greens in a large bowl, top with the roasted vegetables and sliced steak, then drizzle with the balsamic dressing and sprinkle with toasted pine nuts.