Name: Grilled Steak Salad with Crunchy Vegetables and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Flank Steak; 1 large Egg; 2 cups Mixed Greens; 1/2 cup sliced Cucumber; 4 medium Radishes; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice; 1/2 teaspoon Raw Sugar; Salt and Pepper to taste

Grilled Steak Salad with Crunchy Vegetables and Lemon 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 Salad with Crunchy Vegetables and Lemon Vinaigrette

Grilled flank steak and a jammy soft-boiled egg served over a bed of crisp radishes and cucumbers, finished with a zesty lemon vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.4g

Fat

24.1g

Carbs

8.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Flank Steak

1 large Egg

2 cups Mixed Greens

1/2 cup sliced Cucumber

4 medium Radishes

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Raw Sugar

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the flank steak generously with salt and pepper on both sides.
2
Grill the steak over medium-high heat for approximately 4-5 minutes per side until it reaches your desired level of doneness.
3
Transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing thinly against the grain.
4
Place the egg in a small pot of boiling water and cook for 7 minutes for a jammy yolk, then immediately transfer to an ice bath, peel, and slice in half.
5
In a small jar or bowl, whisk together the olive oil, lemon juice, raw sugar, salt, and pepper to create the vinaigrette.
6
Arrange the mixed greens, sliced cucumbers, and radishes in a large serving bowl.
7
Top the vegetables with the sliced steak and the soft-boiled egg halves.
8
Drizzle the lemon vinaigrette over the entire salad just before serving.