YOUR SOLIN GENERATED RECIPE
Grilled Steak Salad with Crunchy Veggies and Citrus Vinaigrette
Lean flank steak grilled to perfection and sliced over a bed of crisp radishes, peppers, and cucumbers, finished with a bright, zesty citrus vinaigrette.
INGREDIENTS
7 oz Flank Steak
2 cups Mixed Baby Greens
1/2 cup sliced Red Bell Pepper
1/2 cup sliced Cucumber
3 sliced Radishes
2 tsp Extra Virgin Olive Oil
1 tbsp Orange Juice
1 tbsp Lime Juice
PREPARATION
Preheat your grill or a heavy cast-iron skillet over medium-high heat.
Season the flank steak generously with sea salt and black pepper on both sides.
Grill the steak for about 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 5-8 minutes to keep it juicy.
While the steak rests, whisk together the olive oil, orange juice, and lime juice in a small bowl to create the vinaigrette.
In a large salad bowl, toss the mixed baby greens, sliced bell pepper, cucumber, and radishes together.
Thinly slice the rested steak against the grain into strips.
Arrange the steak strips over the bed of crunchy vegetables and drizzle with the citrus vinaigrette just before serving.