Name: Grilled Steak Salad with Cherry Tomatoes and Mixed Greens
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Top Sirloin Steak; 100 grams Baby Red Potatoes; 2 cups Mixed Greens; 1/2 cup Cherry Tomatoes; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Balsamic Vinegar; Pinch of Sea Salt and Black Pepper

Grilled Steak Salad with Cherry Tomatoes and Mixed Greens

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 Cherry Tomatoes and Mixed Greens

Tender grilled grass-fed sirloin served over a bed of crisp mixed greens and roasted baby potatoes, finished with a bright and zesty balsamic glaze.

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NUTRITION

Protein

40.5g

Fat

11g

Carbs

23.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Top Sirloin Steak

100 grams Baby Red Potatoes

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Preheat a grill or cast-iron skillet to medium-high heat.
2
Halve the baby potatoes and boil them in salted water for about 10 minutes until fork-tender, then drain and set aside.
3
Season the sirloin steak generously with sea salt and black pepper on both sides.
4
Grill the steak for 4 to 5 minutes per side for a perfect medium-rare finish.
5
Transfer the steak to a cutting board and let it rest for 5 minutes to lock in the juices before slicing thinly against the grain.
6
In a large salad bowl, combine the mixed greens and halved cherry tomatoes.
7
Whisk the olive oil and balsamic vinegar together in a small jar, then toss the dressing with the greens and tomatoes.
8
Top the salad with the warm potatoes and sliced steak, finishing with an extra crack of black pepper if desired.