Name: Grilled Steak and Roasted Vegetable Salad with Balsamic Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Top Sirloin Steak; 1/2 cup Red Bell Pepper, sliced; 1/2 cup Yellow Bell Pepper, sliced; 1/2 cup Zucchini, sliced; 2 cups Mixed Greens; 1.5 teaspoons Olive Oil; 1 tablespoon Balsamic Vinegar; 1/2 teaspoon Honey

Grilled Steak and Roasted Vegetable Salad with Balsamic Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Roasted Vegetable Salad with Balsamic Vinaigrette

Tender grilled sirloin steak served over a bed of mixed greens and oven-roasted bell peppers, finished with a drizzle of tangy balsamic for a perfect caramelized touch.

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NUTRITION

Protein

39.7g

Fat

15.9g

Carbs

18.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Top Sirloin Steak

1/2 cup Red Bell Pepper, sliced

1/2 cup Yellow Bell Pepper, sliced

1/2 cup Zucchini, sliced

2 cups Mixed Greens

1.5 teaspoons Olive Oil

1 tablespoon Balsamic Vinegar

1/2 teaspoon Honey

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PREPARATION

1
Preheat your oven to 400°F and set a grill pan or outdoor grill to medium-high heat.
2
Toss the sliced bell peppers and zucchini with 1/2 teaspoon of olive oil and a pinch of sea salt, then roast on a sheet pan for 15 minutes until tender.
3
Season the steak with sea salt and black pepper on both sides, then grill for 4-5 minutes per side for a perfect medium-rare.
4
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
5
In a small bowl, whisk together the balsamic vinegar, honey, and the remaining 1 teaspoon of olive oil to create the vinaigrette.
6
Place the mixed greens in a large bowl, top with the warm roasted vegetables and sliced steak, and drizzle the balsamic dressing over the top.