Name: Pan-Seared Steak and Arugula Chickpea Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Grass-fed sirloin steak; 0.75 cup Canned chickpeas; 2 cup Baby arugula; 0.5 cup Cherry tomatoes; 2 tbsp Red onion; 1 oz Feta cheese; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 1 tsp Avocado oil

Pan-Seared Steak and Arugula Chickpea Salad

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak and Arugula Chickpea Salad

Pan-seared sirloin steak rests atop a bed of peppery arugula and chickpeas, tossed in a zesty lemon-garlic dressing for a vibrant and savory finish.

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NUTRITION

Protein

65.0g

Fat

40.3g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Grass-fed sirloin steak

0.75 cup Canned chickpeas

2 cup Baby arugula

0.5 cup Cherry tomatoes

2 tbsp Red onion

1 oz Feta cheese

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tsp Avocado oil

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PREPARATION

1
Pat the steak dry and season both sides with sea salt and black pepper.
2
Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering.
3
Sear the steak for 3-4 minutes per side for medium-rare, then let it rest for 5 minutes.
4
Whisk together the extra virgin olive oil, lemon juice, minced garlic, and dried oregano in a small bowl.
5
Combine baby arugula, chickpeas, cherry tomatoes, and red onion in a large salad bowl.
6
Toss the salad with the prepared lemon-garlic dressing until the leaves are lightly coated.
7
Slice the rested steak against the grain into thin, tender strips.
8
Top the arugula mixture with the steak and crumbled feta cheese before serving.