Name: Grilled Rare Beef and Roasted Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.2 ounces Beef Top Sirloin; 0.5 cup sliced Zucchini; 0.5 cup sliced Red Bell Pepper; 0.25 cup sliced Red Onion; 2 cups fresh Arugula; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Balsamic Vinegar

Grilled Rare Beef 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 Rare Beef and Roasted Vegetable Salad

Lean sirloin steak seared rare and sliced thin over a bed of balsamic-roasted peppers and zucchini, finished with a bright, peppery arugula crunch.

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NUTRITION

Protein

34.8g

Fat

11.6g

Carbs

11.8g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Beef Top Sirloin

0.5 cup sliced Zucchini

0.5 cup sliced Red Bell Pepper

0.25 cup sliced Red Onion

2 cups fresh Arugula

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

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PREPARATION

1
Preheat your oven to 400°F and set a grill pan over high heat.
2
Toss the sliced zucchini, bell peppers, and red onion with half of the olive oil and a pinch of salt on a baking sheet.
3
Roast the vegetables for 15 minutes until tender and slightly charred.
4
Season the sirloin steak generously with sea salt and cracked black pepper.
5
Sear the steak on the hot grill pan for approximately 2 to 3 minutes per side to achieve a perfect rare finish.
6
Remove the beef from the heat and let it rest for at least 5 minutes before slicing it thinly against the grain.
7
Whisk the remaining olive oil with the balsamic vinegar in a small bowl to create a light dressing.
8
Arrange the fresh arugula on a plate and top with the warm roasted vegetables and sliced beef.
9
Drizzle the balsamic dressing over the salad and serve immediately.