Seared Steak Salad with Mixed Greens and Cherry Tomatoes

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

Seared Steak Salad with Mixed Greens and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Seared Steak Salad with Mixed Greens and Cherry Tomatoes

Pan-seared sirloin steak sliced over fresh mixed greens and juicy cherry tomatoes, finished with a drizzle of tangy balsamic and a sprinkle of flaky sea salt.

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NUTRITION

350kcal
Protein
35.6g
Fat
18.6g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

5.25 ounces Top Sirloin Steak

2 cups Mixed Greens

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

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PREPARATION

  • 1

    Season the steak on both sides with a pinch of salt and freshly cracked black pepper.

  • 2

    Heat half of the olive oil in a cast-iron skillet over medium-high heat until shimmering.

  • 3

    Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.

  • 4

    Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to keep the juices inside.

  • 5

    While the steak rests, combine the mixed greens, halved cherry tomatoes, and sliced cucumbers in a large salad bowl.

  • 6

    In a small jar or bowl, whisk together the remaining olive oil and the balsamic vinegar to create a simple vinaigrette.

  • 7

    Slice the rested steak thinly against the grain to ensure every bite is tender.

  • 8

    Arrange the steak slices over the salad, drizzle with the vinaigrette, and finish with a sprinkle of flaky sea salt.

Seared Steak Salad with Mixed Greens and Cherry Tomatoes

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

Seared Steak Salad with Mixed Greens and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Seared Steak Salad with Mixed Greens and Cherry Tomatoes

Pan-seared sirloin steak sliced over fresh mixed greens and juicy cherry tomatoes, finished with a drizzle of tangy balsamic and a sprinkle of flaky sea salt.

NUTRITION

350kcal
Protein
35.6g
Fat
18.6g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

5.25 ounces Top Sirloin Steak

2 cups Mixed Greens

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

PREPARATION

  • 1

    Season the steak on both sides with a pinch of salt and freshly cracked black pepper.

  • 2

    Heat half of the olive oil in a cast-iron skillet over medium-high heat until shimmering.

  • 3

    Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.

  • 4

    Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to keep the juices inside.

  • 5

    While the steak rests, combine the mixed greens, halved cherry tomatoes, and sliced cucumbers in a large salad bowl.

  • 6

    In a small jar or bowl, whisk together the remaining olive oil and the balsamic vinegar to create a simple vinaigrette.

  • 7

    Slice the rested steak thinly against the grain to ensure every bite is tender.

  • 8

    Arrange the steak slices over the salad, drizzle with the vinaigrette, and finish with a sprinkle of flaky sea salt.