YOUR SOLIN GENERATED RECIPE
Grilled Beef Steak Salad with Crunchy Greens
Lean top sirloin steak seared on the grill and served over a bed of crisp romaine and colorful vegetables, finished with a tangy, velvety balsamic glaze.
INGREDIENTS
6 ounces Top Sirloin Steak
2 cups Romaine Lettuce
0.5 cup Cucumber
0.5 cup Red Bell Pepper
3 medium Radishes
2 tablespoons Red Onion
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Balsamic Vinegar
1 teaspoon Dijon Mustard
PREPARATION
Season the top sirloin steak with a pinch of sea salt and black pepper.
Heat a grill or cast-iron skillet over medium-high heat and lightly coat with one teaspoon of olive oil.
Grill the steak for 4 to 5 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
In a small bowl, whisk together the remaining olive oil, balsamic vinegar, and Dijon mustard to create the dressing.
Chop the romaine lettuce, cucumber, bell pepper, radishes, and red onion, then toss them together in a large bowl.
Thinly slice the steak against the grain and arrange it over the bed of greens.
Drizzle the balsamic dressing over the salad just before serving.