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: 5 oz Flank Steak; 1/2 cup Zucchini; 1/2 cup Red Bell Pepper; 2 cups Arugula; 2 tsp Olive Oil; 1 tbsp Balsamic Vinegar; 1 tsp Dijon Mustard

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

Grilled flank steak and roasted vegetables served over fresh arugula, finished with a bright balsamic drizzle and a pinch of flaky sea salt.

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NUTRITION

Protein

42.9g

Fat

21.6g

Carbs

13.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank Steak

1/2 cup Zucchini

1/2 cup Red Bell Pepper

2 cups Arugula

2 tsp Olive Oil

1 tbsp Balsamic Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss sliced zucchini and bell peppers with one teaspoon of olive oil and a pinch of salt.
3
Roast vegetables for 15-20 minutes until tender and slightly charred.
4
Season flank steak with salt and pepper, then grill over medium-high heat for 4-5 minutes per side.
5
Allow the steak to rest for 5 minutes before slicing thinly against the grain.
6
Whisk together the remaining olive oil, balsamic vinegar, and Dijon mustard in a small bowl.
7
Arrange the fresh arugula on a plate, top with roasted vegetables and sliced steak, and drizzle with the balsamic vinaigrette.