YOUR SOLIN GENERATED RECIPE
Grilled Beef Strips with Roasted Vegetable Quinoa Salad
Lean sirloin strips grilled and served over a bed of fluffy quinoa and roasted zucchini and peppers, finished with a bright and zesty lemon drizzle.
INGREDIENTS
5.5 ounces Top Sirloin Steak
0.5 cup Cooked Quinoa
0.5 cup Chopped Zucchini
0.5 cup Chopped Red Bell Pepper
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the chopped zucchini and red bell pepper with half of the olive oil and a pinch of sea salt.
Spread the vegetables on the baking sheet and roast for 15-20 minutes until they are tender and slightly charred.
While the vegetables roast, season the sirloin steak with salt, black pepper, and a dash of garlic powder.
Heat a grill pan or outdoor grill over medium-high heat and cook the beef for 3-4 minutes per side for medium-rare.
Remove the beef from the heat and let it rest for 5 minutes before slicing it into thin strips.
In a mixing bowl, combine the cooked quinoa with the roasted vegetables, the remaining olive oil, and the fresh lemon juice.
Toss the quinoa salad well and plate it, topping the mixture with the grilled beef strips.