YOUR SOLIN GENERATED RECIPE
Grilled Steak Salad with Crunchy Mixed Greens and Cherry Tomatoes
Tender top sirloin steak grilled and sliced over a bed of crisp mixed greens and juicy cherry tomatoes, finished with a drizzle of zesty balsamic vinaigrette.
INGREDIENTS
7.5 oz Top Sirloin Steak
3 cups Mixed Greens
1 cup Cherry Tomatoes
1.75 oz Avocado
1 tbsp Extra Virgin Olive Oil
1 tbsp Balsamic Vinegar
2 tbsp Red Onion
PREPARATION
Season the top sirloin steak generously with sea salt and cracked black pepper.
Preheat a grill or cast-iron skillet over medium-high heat until very hot.
Grill the steak for approximately 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.
Remove the steak from the heat and let it rest on a cutting board for at least 5 minutes to lock in the juices.
While the steak rests, combine the mixed greens, halved cherry tomatoes, and thinly sliced red onion in a large serving bowl.
In a small jar or bowl, whisk together the extra virgin olive oil and balsamic vinegar to create a simple dressing.
Slice the rested steak against the grain into thin strips.
Arrange the steak slices and sliced avocado over the salad bed, drizzle with the dressing, and enjoy immediately.