Name: Grilled Beef and Roasted Vegetable Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Flank Steak; 0.4 cup cooked Brown Rice; 0.5 cup sliced Red Bell Pepper; 0.5 cup sliced Zucchini; 0.5 teaspoon Olive Oil; Salt and Garlic Powder to taste

Grilled Beef and Roasted Vegetable Rice Bowl

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

YOUR SOLIN GENERATED RECIPE

Grilled Beef and Roasted Vegetable Rice Bowl

Tender grilled flank steak served over nutty brown rice with a medley of oven-roasted peppers and zucchini featuring delicious charred edges.

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NUTRITION

Protein

37.9g

Fat

16.1g

Carbs

24.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Flank Steak

0.4 cup cooked Brown Rice

0.5 cup sliced Red Bell Pepper

0.5 cup sliced Zucchini

0.5 teaspoon Olive Oil

Salt and Garlic Powder to taste

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PREPARATION

1
Preheat your grill or grill pan to medium-high heat and preheat the oven to 400°F.
2
Toss the sliced bell peppers and zucchini with olive oil and a pinch of garlic powder on a parchment-lined baking sheet.
3
Roast the vegetables in the oven for 15 to 20 minutes until they are tender and show slight charred edges.
4
Season the flank steak with salt and pepper, then grill for about 4 to 5 minutes per side for medium-rare.
5
Remove the steak from the grill and let it rest for at least 5 minutes before slicing thinly against the grain.
6
Place the warm cooked brown rice in a bowl and top with the roasted vegetables and the sliced beef.