Seared Steak with Roasted Asparagus and Quinoa Pilaf

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

Seared Steak with Roasted Asparagus and Quinoa Pilaf

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Asparagus and Quinoa Pilaf

Enjoy a perfectly seared, lean sirloin paired with tender roasted asparagus and a light quinoa pilaf. This dish delivers a balance of savory steak flavor, the crisp snap of asparagus, and the nutty, earthy taste of quinoa for a well-rounded, healthful dinner.

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NUTRITION

385kcal
Protein
34g
Fat
16.8g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Lean Sirloin Steak

1/2 cup cooked Quinoa

1 cup Asparagus

1/2 tsp Olive Oil (for steak)

1/2 tsp Olive Oil (for asparagus)

Salt, Black Pepper, Garlic Powder (to taste)

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PREPARATION

  • 1

    Pat the steak dry and season generously with salt, black pepper, and garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1/2 tsp olive oil. Sear the steak for about 2-3 minutes per side for medium-rare, or adjust to your desired doneness. Let the steak rest before slicing.

  • 3

    Preheat your oven to 425°F. Toss the asparagus with 1/2 tsp olive oil, a pinch of salt, and pepper. Arrange the asparagus on a baking sheet in a single layer.

  • 4

    Roast the asparagus in the preheated oven for 10-12 minutes until tender and slightly crisp.

  • 5

    If not already prepared, cook quinoa according to package instructions. Fluff with a fork once done.

  • 6

    Plate the quinoa pilaf as a base, arrange sliced steak on top, and add roasted asparagus on the side. Serve immediately.

Seared Steak with Roasted Asparagus and Quinoa Pilaf

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

Seared Steak with Roasted Asparagus and Quinoa Pilaf

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Asparagus and Quinoa Pilaf

Enjoy a perfectly seared, lean sirloin paired with tender roasted asparagus and a light quinoa pilaf. This dish delivers a balance of savory steak flavor, the crisp snap of asparagus, and the nutty, earthy taste of quinoa for a well-rounded, healthful dinner.

NUTRITION

385kcal
Protein
34g
Fat
16.8g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Lean Sirloin Steak

1/2 cup cooked Quinoa

1 cup Asparagus

1/2 tsp Olive Oil (for steak)

1/2 tsp Olive Oil (for asparagus)

Salt, Black Pepper, Garlic Powder (to taste)

PREPARATION

  • 1

    Pat the steak dry and season generously with salt, black pepper, and garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1/2 tsp olive oil. Sear the steak for about 2-3 minutes per side for medium-rare, or adjust to your desired doneness. Let the steak rest before slicing.

  • 3

    Preheat your oven to 425°F. Toss the asparagus with 1/2 tsp olive oil, a pinch of salt, and pepper. Arrange the asparagus on a baking sheet in a single layer.

  • 4

    Roast the asparagus in the preheated oven for 10-12 minutes until tender and slightly crisp.

  • 5

    If not already prepared, cook quinoa according to package instructions. Fluff with a fork once done.

  • 6

    Plate the quinoa pilaf as a base, arrange sliced steak on top, and add roasted asparagus on the side. Serve immediately.