Herb-Crusted Pan-Seared Steak with Roasted Garlic

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 Garlic

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan-Seared Steak with Roasted Garlic

Savor a perfectly pan-seared top sirloin steak with a fragrant herb crust, complemented by the deep, roasted notes of garlic. A side of nutty quinoa and tender broccoli rounds out this dish, creating a balanced meal that's both hearty and refined.

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NUTRITION

468kcal
Protein
38.8g
Fat
24.6g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

1 clove Fresh Garlic

1/2 cup cooked Quinoa

1 cup Broccoli

2 tbsp Mixed Fresh Herbs

2 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F for roasting garlic and broccoli.

  • 2

    Place the whole garlic clove (in its skin) on a piece of foil, drizzle with a bit of olive oil, wrap tightly, and roast in the oven for about 20 minutes until soft and caramelized.

  • 3

    While the garlic roasts, pat dry the steak. Mix the chopped fresh herbs with a pinch of salt and pepper.

  • 4

    Rub the herb mixture evenly over both sides of the steak.

  • 5

    Heat olive oil in a cast iron skillet over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes per side (depending on thickness) for medium-rare, or adjust to your desired doneness.

  • 6

    Remove the steak from the pan and let it rest for 5 minutes.

  • 7

    In the meantime, lightly steam or roast the broccoli until tender-crisp.

  • 8

    Prepare the quinoa if not already cooked, warming it slightly if needed.

  • 9

    Squeeze the roasted garlic out of its skins and mix it into the quinoa or drizzle over the steak for an extra layer of flavor.

  • 10

    Plate the steak alongside the quinoa and broccoli, and finish with a light drizzle of extra olive oil if desired. Serve warm.

Herb-Crusted Pan-Seared Steak with Roasted Garlic

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 Garlic

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan-Seared Steak with Roasted Garlic

Savor a perfectly pan-seared top sirloin steak with a fragrant herb crust, complemented by the deep, roasted notes of garlic. A side of nutty quinoa and tender broccoli rounds out this dish, creating a balanced meal that's both hearty and refined.

NUTRITION

468kcal
Protein
38.8g
Fat
24.6g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

1 clove Fresh Garlic

1/2 cup cooked Quinoa

1 cup Broccoli

2 tbsp Mixed Fresh Herbs

2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F for roasting garlic and broccoli.

  • 2

    Place the whole garlic clove (in its skin) on a piece of foil, drizzle with a bit of olive oil, wrap tightly, and roast in the oven for about 20 minutes until soft and caramelized.

  • 3

    While the garlic roasts, pat dry the steak. Mix the chopped fresh herbs with a pinch of salt and pepper.

  • 4

    Rub the herb mixture evenly over both sides of the steak.

  • 5

    Heat olive oil in a cast iron skillet over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes per side (depending on thickness) for medium-rare, or adjust to your desired doneness.

  • 6

    Remove the steak from the pan and let it rest for 5 minutes.

  • 7

    In the meantime, lightly steam or roast the broccoli until tender-crisp.

  • 8

    Prepare the quinoa if not already cooked, warming it slightly if needed.

  • 9

    Squeeze the roasted garlic out of its skins and mix it into the quinoa or drizzle over the steak for an extra layer of flavor.

  • 10

    Plate the steak alongside the quinoa and broccoli, and finish with a light drizzle of extra olive oil if desired. Serve warm.