Name: Grilled Steak Salad with Roasted Cauliflower and Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Top Sirloin Steak; 1 cup Cauliflower florets; 1/2 cup sliced Carrots; 1/4 cup sliced Red Onion; 2 cups Mixed Greens; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Balsamic Vinegar

Grilled Steak Salad with Roasted Cauliflower and Carrots

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

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Roasted Cauliflower and Carrots

Tender grilled sirloin served over a bed of fresh greens with oven-roasted cauliflower and carrots, finished with a zesty balsamic glaze and caramelized onions.

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NUTRITION

Protein

41.7g

Fat

20.5g

Carbs

19.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Top Sirloin Steak

1 cup Cauliflower florets

1/2 cup sliced Carrots

1/4 cup sliced Red Onion

2 cups Mixed Greens

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cauliflower florets, sliced carrots, and red onions with half of the olive oil and a pinch of sea salt and black pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until tender and slightly browned.
4
While vegetables roast, season the sirloin steak with salt and pepper, then grill over medium-high heat for 4-5 minutes per side for medium-rare.
5
Remove the steak from the grill and let it rest for 5 minutes before slicing thinly against the grain.
6
In a large bowl, toss the mixed greens with the remaining olive oil and balsamic vinegar.
7
Top the greens with the warm roasted vegetables and sliced steak to serve.