Name: Grilled Steak Salad with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Flank Steak; 1/2 cup Cooked Quinoa; 1 cup Broccoli florets; 2 cups Fresh Arugula; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Grilled Steak Salad with Quinoa and Roasted Broccoli

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 Quinoa and Roasted Broccoli

Lean grilled flank steak and nutty quinoa served over fresh arugula with roasted broccoli and a zesty lemon-dijon dressing for a bright, peppery finish.

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NUTRITION

Protein

39.5g

Fat

17.1g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1/2 cup Cooked Quinoa

1 cup Broccoli florets

2 cups Fresh Arugula

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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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 broccoli florets with a tiny pinch of salt and roast on a baking sheet for 15-20 minutes until the edges are tender and slightly charred.
3
Season the flank steak with salt and pepper, then grill for approximately 4-5 minutes per side for medium-rare.
4
Transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing thinly against the grain.
5
In a small jar or bowl, whisk together the olive oil, lemon juice, and Dijon mustard to create the dressing.
6
In a large serving bowl, layer the fresh arugula, cooked quinoa, and roasted broccoli.
7
Top the salad with the sliced steak and drizzle the lemon-dijon dressing over the top just before serving.