Name: Grilled Steak Salad with Roasted Vegetables and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Top Sirloin Steak; 1/2 cup Cooked Quinoa; 1/2 cup sliced Zucchini; 1/2 cup sliced Red Bell Pepper; 2 cups Mixed Greens; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Balsamic Vinegar

Grilled Steak Salad with Roasted Vegetables and Quinoa

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 Roasted Vegetables and Quinoa

Tender grilled top sirloin served over a bed of fluffy quinoa and oven-roasted peppers, finished with a tangy balsamic glaze for a satisfying, smoky finish.

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NUTRITION

Protein

32.9g

Fat

20g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Top Sirloin Steak

1/2 cup Cooked Quinoa

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

2 cups Mixed Greens

1.5 tsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

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PREPARATION

1
Preheat your oven to 400°F and set a grill or grill pan to medium-high heat.
2
Toss the sliced zucchini and red bell peppers with 0.5 teaspoon of olive oil and a pinch of salt, then roast on a baking sheet for 15 minutes until tender.
3
Season the steak with sea salt and cracked black pepper, then grill for 4-5 minutes per side for medium-rare.
4
Remove the steak from the heat and let it rest for 5 minutes before slicing thinly against the grain.
5
In a small bowl, whisk together the remaining 1 teaspoon of olive oil and the balsamic vinegar to create a light dressing.
6
In a large salad bowl, combine the mixed greens and cooked quinoa.
7
Top the greens with the roasted vegetables and sliced steak, then drizzle with the balsamic dressing and serve immediately.