Seared Steak Salad with Chickpeas and Mixed Greens

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

Seared Steak Salad with Chickpeas and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Seared Steak Salad with Chickpeas and Mixed Greens

Pan-seared top sirloin strips served over mixed greens and chickpeas, finished with a bright lemon-herb vinaigrette and a sprinkle of toasted sunflower seeds.

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NUTRITION

521kcal
Protein
45.1g
Fat
24.2g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5.4 oz Top Sirloin Steak

0.5 cup Canned Chickpeas, drained

2 cups Mixed Greens

0.5 cup Cherry Tomatoes, halved

0.5 cup Cucumber, sliced

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Sunflower Seeds

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PREPARATION

  • 1

    Pat the top sirloin steak dry with paper towels and season both sides with salt, pepper, and a pinch of dried oregano.

  • 2

    Heat a cast-iron skillet over medium-high heat and lightly coat with a small amount of oil spray.

  • 3

    Place the steak in the hot skillet and sear for 3 to 4 minutes per side for medium-rare, or until it reaches your preferred level of doneness.

  • 4

    Transfer the steak to a cutting board and let it rest for at least 5 minutes to keep the juices intact.

  • 5

    In a small jar or bowl, whisk together the olive oil, lemon juice, and a pinch of salt to create the dressing.

  • 6

    In a large salad bowl, combine the mixed greens, drained chickpeas, halved cherry tomatoes, and sliced cucumbers.

  • 7

    Slice the rested steak against the grain into thin, bite-sized strips.

  • 8

    Drizzle the dressing over the salad and toss gently to coat all the vegetables.

  • 9

    Top the salad with the sliced steak and finish with a sprinkle of toasted sunflower seeds for a satisfying crunch.

Seared Steak Salad with Chickpeas and Mixed Greens

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

Seared Steak Salad with Chickpeas and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Seared Steak Salad with Chickpeas and Mixed Greens

Pan-seared top sirloin strips served over mixed greens and chickpeas, finished with a bright lemon-herb vinaigrette and a sprinkle of toasted sunflower seeds.

NUTRITION

521kcal
Protein
45.1g
Fat
24.2g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5.4 oz Top Sirloin Steak

0.5 cup Canned Chickpeas, drained

2 cups Mixed Greens

0.5 cup Cherry Tomatoes, halved

0.5 cup Cucumber, sliced

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Sunflower Seeds

PREPARATION

  • 1

    Pat the top sirloin steak dry with paper towels and season both sides with salt, pepper, and a pinch of dried oregano.

  • 2

    Heat a cast-iron skillet over medium-high heat and lightly coat with a small amount of oil spray.

  • 3

    Place the steak in the hot skillet and sear for 3 to 4 minutes per side for medium-rare, or until it reaches your preferred level of doneness.

  • 4

    Transfer the steak to a cutting board and let it rest for at least 5 minutes to keep the juices intact.

  • 5

    In a small jar or bowl, whisk together the olive oil, lemon juice, and a pinch of salt to create the dressing.

  • 6

    In a large salad bowl, combine the mixed greens, drained chickpeas, halved cherry tomatoes, and sliced cucumbers.

  • 7

    Slice the rested steak against the grain into thin, bite-sized strips.

  • 8

    Drizzle the dressing over the salad and toss gently to coat all the vegetables.

  • 9

    Top the salad with the sliced steak and finish with a sprinkle of toasted sunflower seeds for a satisfying crunch.