Grilled Steak with Roasted Vegetables and Baby Spinach

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

Grilled Steak with Roasted Vegetables and Baby Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Steak with Roasted Vegetables and Baby Spinach

Savor a perfectly grilled lean sirloin steak paired with a medley of roasted zucchini and red bell pepper, all served atop a fresh bed of baby spinach lightly dressed in olive oil and lemon. This dish offers a delightful balance of smoky char, natural sweetness from the vegetables, and a crisp, refreshing finish from the greens, making it both visually enticing and deliciously satisfying.

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NUTRITION

293kcal
Protein
42.2g
Fat
12.7g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Sirloin Steak

75 grams Zucchini

75 grams Red Bell Pepper

1 cup Baby Spinach

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped zucchini and red bell pepper with half of the olive oil, a pinch of salt, and black pepper. Spread them on a baking sheet and roast in the preheated oven for about 15 minutes until tender and slightly charred.

  • 3

    Meanwhile, season the lean sirloin steak with salt and pepper on both sides.

  • 4

    Heat a grill pan or outdoor grill over medium-high heat. Grill the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. Remove the steak from the grill and let it rest for 5 minutes.

  • 5

    In a bowl, combine the baby spinach with the lemon juice and the remaining olive oil. Toss gently to coat.

  • 6

    Slice the rested steak against the grain and serve it alongside the roasted vegetables and dressed baby spinach.

  • 7

    Enjoy your nutrient-packed dinner that balances lean protein with vibrant vegetables and fresh greens.

Grilled Steak with Roasted Vegetables and Baby Spinach

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

Grilled Steak with Roasted Vegetables and Baby Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Steak with Roasted Vegetables and Baby Spinach

Savor a perfectly grilled lean sirloin steak paired with a medley of roasted zucchini and red bell pepper, all served atop a fresh bed of baby spinach lightly dressed in olive oil and lemon. This dish offers a delightful balance of smoky char, natural sweetness from the vegetables, and a crisp, refreshing finish from the greens, making it both visually enticing and deliciously satisfying.

NUTRITION

293kcal
Protein
42.2g
Fat
12.7g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Sirloin Steak

75 grams Zucchini

75 grams Red Bell Pepper

1 cup Baby Spinach

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped zucchini and red bell pepper with half of the olive oil, a pinch of salt, and black pepper. Spread them on a baking sheet and roast in the preheated oven for about 15 minutes until tender and slightly charred.

  • 3

    Meanwhile, season the lean sirloin steak with salt and pepper on both sides.

  • 4

    Heat a grill pan or outdoor grill over medium-high heat. Grill the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. Remove the steak from the grill and let it rest for 5 minutes.

  • 5

    In a bowl, combine the baby spinach with the lemon juice and the remaining olive oil. Toss gently to coat.

  • 6

    Slice the rested steak against the grain and serve it alongside the roasted vegetables and dressed baby spinach.

  • 7

    Enjoy your nutrient-packed dinner that balances lean protein with vibrant vegetables and fresh greens.