Herb-Crusted Pan-Seared Steak with Roasted Root Vegetables

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

Herb-Crusted Pan-Seared Steak with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan-Seared Steak with Roasted Root Vegetables

Savor a beautifully pan-seared lean sirloin steak encrusted with aromatic herbs, accompanied by a medley of oven-roasted root vegetables. This dish is a perfect balance of savory steak flavors and the natural sweetness of roasted carrots and parsnips, finished with a subtle hint of roasted olive oil.

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NUTRITION

392kcal
Protein
38.4g
Fat
14g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Sirloin Steak

1 teaspoon Extra Virgin Olive Oil

1 medium Carrot

1 cup sliced Parsnip

1 tablespoon Fresh Rosemary (chopped)

1 tablespoon Fresh Thyme (chopped)

Salt & Black Pepper (to taste)

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PREPARATION

  • 1

    Pat the steak dry with paper towels. Rub both sides with a pinch of salt, pepper, chopped rosemary, and thyme.

  • 2

    Preheat a cast-iron skillet over medium-high heat and add the olive oil.

  • 3

    When the oil is shimmering, gently lay the steak in the skillet and sear for about 3 minutes per side (depending on thickness) until a nice crust forms, finishing to your preferred level of doneness.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the sliced parsnips and carrot (cut into similar sized pieces if necessary) with a light drizzle of olive oil, salt, and pepper, and spread them in a single layer on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 20-25 minutes, or until tender and lightly caramelized, stirring halfway through.

  • 6

    Allow the steak to rest for a few minutes after cooking. Slice against the grain and serve alongside the roasted root vegetables.

Herb-Crusted Pan-Seared Steak with Roasted Root Vegetables

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

Herb-Crusted Pan-Seared Steak with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan-Seared Steak with Roasted Root Vegetables

Savor a beautifully pan-seared lean sirloin steak encrusted with aromatic herbs, accompanied by a medley of oven-roasted root vegetables. This dish is a perfect balance of savory steak flavors and the natural sweetness of roasted carrots and parsnips, finished with a subtle hint of roasted olive oil.

NUTRITION

392kcal
Protein
38.4g
Fat
14g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Sirloin Steak

1 teaspoon Extra Virgin Olive Oil

1 medium Carrot

1 cup sliced Parsnip

1 tablespoon Fresh Rosemary (chopped)

1 tablespoon Fresh Thyme (chopped)

Salt & Black Pepper (to taste)

PREPARATION

  • 1

    Pat the steak dry with paper towels. Rub both sides with a pinch of salt, pepper, chopped rosemary, and thyme.

  • 2

    Preheat a cast-iron skillet over medium-high heat and add the olive oil.

  • 3

    When the oil is shimmering, gently lay the steak in the skillet and sear for about 3 minutes per side (depending on thickness) until a nice crust forms, finishing to your preferred level of doneness.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the sliced parsnips and carrot (cut into similar sized pieces if necessary) with a light drizzle of olive oil, salt, and pepper, and spread them in a single layer on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 20-25 minutes, or until tender and lightly caramelized, stirring halfway through.

  • 6

    Allow the steak to rest for a few minutes after cooking. Slice against the grain and serve alongside the roasted root vegetables.