Grilled Steak and Quinoa Bowl with Sautéed Kale

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

Grilled Steak and Quinoa Bowl with Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Quinoa Bowl with Sautéed Kale

Tender flank steak grilled to perfection and served over fluffy quinoa with garlic-sautéed kale, finished with a squeeze of zesty lemon.

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NUTRITION

525kcal
Protein
32.6g
Fat
25.8g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Flank Steak

0.75 cup Cooked Quinoa

2 cups Fresh Kale

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Season the flank steak with a pinch of salt and pepper, then grill over medium-high heat for 4-5 minutes per side until it reaches your preferred level of doneness.

  • 2

    Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.

  • 3

    While the steak rests, heat half of the olive oil in a large skillet over medium heat and sauté the minced garlic until fragrant, about 1 minute.

  • 4

    Add the kale to the skillet and sauté until the leaves are wilted and tender, approximately 3-4 minutes.

  • 5

    Place the warm, pre-cooked quinoa into a serving bowl as the base.

  • 6

    Top the quinoa with the sautéed kale and sliced steak, then drizzle with the remaining olive oil and a fresh squeeze of lemon juice.

Grilled Steak and Quinoa Bowl with Sautéed Kale

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

Grilled Steak and Quinoa Bowl with Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Quinoa Bowl with Sautéed Kale

Tender flank steak grilled to perfection and served over fluffy quinoa with garlic-sautéed kale, finished with a squeeze of zesty lemon.

NUTRITION

525kcal
Protein
32.6g
Fat
25.8g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Flank Steak

0.75 cup Cooked Quinoa

2 cups Fresh Kale

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Season the flank steak with a pinch of salt and pepper, then grill over medium-high heat for 4-5 minutes per side until it reaches your preferred level of doneness.

  • 2

    Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.

  • 3

    While the steak rests, heat half of the olive oil in a large skillet over medium heat and sauté the minced garlic until fragrant, about 1 minute.

  • 4

    Add the kale to the skillet and sauté until the leaves are wilted and tender, approximately 3-4 minutes.

  • 5

    Place the warm, pre-cooked quinoa into a serving bowl as the base.

  • 6

    Top the quinoa with the sautéed kale and sliced steak, then drizzle with the remaining olive oil and a fresh squeeze of lemon juice.