YOUR SOLIN GENERATED RECIPE
Grilled Steak Salad with Balsamic Vinaigrette
Tender grass-fed sirloin grilled to perfection and sliced over a bed of crisp greens, finished with a tangy balsamic drizzle and creamy avocado.
INGREDIENTS
6 oz sirloin steak
2 cups mixed greens
0.5 cup cherry tomatoes
0.5 cup cucumber
0.25 cup red onion
0.13 whole avocado
0.5 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
PREPARATION
Preheat the grill to medium-high heat.
Season the sirloin steak on both sides with the sea salt, black pepper, and garlic powder.
Place the steak on the grill and cook for 4-5 minutes per side until it reaches your desired level of doneness.
Remove the steak from the grill and let it rest on a cutting board for 5-10 minutes to keep it juicy.
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, and Dijon mustard until emulsified.
In a large bowl, toss the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
Slice the rested steak against the grain into thin strips.
Top the salad with the steak strips and sliced avocado, then drizzle with the balsamic vinaigrette before serving.