Name: Grilled Steak and Roasted Vegetable Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.8 oz Top Sirloin Steak; 1 cup Zucchini, sliced; 0.5 cup Red Bell Pepper, chopped; 2 cups Arugula; 1 slice Sourdough Bread; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Grilled Steak and Roasted Vegetable Salad with Lemon 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 Lemon Vinaigrette

Grilled sirloin and roasted peppers over peppery arugula with a zesty lemon vinaigrette and toasted sourdough, finished with a sprinkle of flaky sea salt.

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NUTRITION

Protein

43.0g

Fat

13.9g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

4.8 oz Top Sirloin Steak

1 cup Zucchini, sliced

0.5 cup Red Bell Pepper, chopped

2 cups Arugula

1 slice Sourdough Bread

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

1
Preheat your oven to 400°F and heat a grill pan or outdoor grill over medium-high heat.
2
Toss the sliced zucchini and red bell peppers with a small drop of olive oil, salt, and pepper, then roast on a baking sheet for 15 minutes until tender and slightly charred.
3
Season the sirloin steak generously with salt and pepper, then grill for 4-5 minutes per side until it reaches your desired level of doneness.
4
Transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing thinly against the grain.
5
In a small bowl, whisk together the lemon juice, remaining olive oil, and Dijon mustard to create a bright vinaigrette.
6
Toast the sourdough bread until golden and crisp, then cut into triangles or cubes.
7
Place the fresh arugula in a large bowl, top with the roasted vegetables and sliced steak, and drizzle the lemon vinaigrette over the top before serving.