Grilled Steak and Roasted Vegetable Salad

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

Grilled Steak and Roasted Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Roasted Vegetable Salad

Tender sirloin steak grilled and served over a bed of roasted zucchini and peppers, finished with a drizzle of tangy balsamic glaze.

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NUTRITION

346kcal
Protein
36.7g
Fat
16.4g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Top Sirloin Steak

1 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

2 cups Mixed Greens

1 tsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 400°F.

  • 2

    Toss the sliced zucchini and red bell peppers with half of the olive oil, salt, and pepper.

  • 3

    Spread vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 4

    Season the sirloin steak with garlic powder, salt, and pepper on both sides.

  • 5

    Grill the steak for 4-5 minutes per side for medium-rare, then let it rest for 5 minutes before slicing against the grain.

  • 6

    Whisk the remaining olive oil and balsamic vinegar together to create a simple dressing.

  • 7

    Arrange the mixed greens on a plate, top with the roasted vegetables and sliced steak, and finish with the balsamic dressing.

Grilled Steak and Roasted Vegetable Salad

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

Grilled Steak and Roasted Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Roasted Vegetable Salad

Tender sirloin steak grilled and served over a bed of roasted zucchini and peppers, finished with a drizzle of tangy balsamic glaze.

NUTRITION

346kcal
Protein
36.7g
Fat
16.4g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Top Sirloin Steak

1 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

2 cups Mixed Greens

1 tsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 400°F.

  • 2

    Toss the sliced zucchini and red bell peppers with half of the olive oil, salt, and pepper.

  • 3

    Spread vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 4

    Season the sirloin steak with garlic powder, salt, and pepper on both sides.

  • 5

    Grill the steak for 4-5 minutes per side for medium-rare, then let it rest for 5 minutes before slicing against the grain.

  • 6

    Whisk the remaining olive oil and balsamic vinegar together to create a simple dressing.

  • 7

    Arrange the mixed greens on a plate, top with the roasted vegetables and sliced steak, and finish with the balsamic dressing.