Grilled Beef and Spinach Salad with Citrus Vinaigrette

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

Grilled Beef and Spinach Salad with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Beef and Spinach Salad with Citrus Vinaigrette

Grilled lean beef slices served over fresh baby spinach and juicy orange segments, finished with a zesty citrus vinaigrette for a bright, tangy finish.

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NUTRITION

308kcal
Protein
37.7g
Fat
12.4g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Lean Top Sirloin Steak

2 cups Fresh Baby Spinach

1/2 medium Orange, segmented

1/4 cup Sliced Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Season the beef steak with a pinch of salt and black pepper.

  • 2

    Grill the beef over medium-high heat for 4-5 minutes per side or until it reaches your desired level of doneness.

  • 3

    Remove the beef from the grill and let it rest for 5 minutes to keep the juices intact before slicing thinly against the grain.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, and a tablespoon of juice from the orange segments to create the vinaigrette.

  • 5

    Combine the baby spinach, sliced red bell peppers, and orange segments in a large serving bowl.

  • 6

    Arrange the sliced beef on top of the greens and drizzle the citrus vinaigrette over the salad just before serving.

Grilled Beef and Spinach Salad with Citrus Vinaigrette

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

Grilled Beef and Spinach Salad with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Beef and Spinach Salad with Citrus Vinaigrette

Grilled lean beef slices served over fresh baby spinach and juicy orange segments, finished with a zesty citrus vinaigrette for a bright, tangy finish.

NUTRITION

308kcal
Protein
37.7g
Fat
12.4g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Lean Top Sirloin Steak

2 cups Fresh Baby Spinach

1/2 medium Orange, segmented

1/4 cup Sliced Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Season the beef steak with a pinch of salt and black pepper.

  • 2

    Grill the beef over medium-high heat for 4-5 minutes per side or until it reaches your desired level of doneness.

  • 3

    Remove the beef from the grill and let it rest for 5 minutes to keep the juices intact before slicing thinly against the grain.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, and a tablespoon of juice from the orange segments to create the vinaigrette.

  • 5

    Combine the baby spinach, sliced red bell peppers, and orange segments in a large serving bowl.

  • 6

    Arrange the sliced beef on top of the greens and drizzle the citrus vinaigrette over the salad just before serving.