YOUR SOLIN GENERATED RECIPE
Grilled Steak Protein Bowl
Grilled flank steak strips are served over a vibrant bed of crisp greens and creamy avocado, finished with a bright lemon-herb drizzle.
INGREDIENTS
6 oz flank steak
2 cup mixed baby greens
0.5 cup cherry tomatoes
0.5 cup cucumber
0.25 cup red onion
0.25 whole avocado
1 tsp extra virgin olive oil
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
PREPARATION
Season the flank steak evenly with sea salt, black pepper, and garlic powder on both sides.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of oil spray if necessary.
Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain into thin strips.
In a large serving bowl, combine the mixed baby greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
Whisk together the lemon juice and extra virgin olive oil in a small bowl to create the dressing.
Top the salad with the grilled steak strips and fresh avocado slices, then drizzle the lemon-herb dressing over the entire bowl.