Herb-Seasoned Lean Beef Skillet with Roasted Vegetables

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

Herb-Seasoned Lean Beef Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Beef Skillet with Roasted Vegetables

Savor tender, lean beef seared to perfection and tossed with a medley of vibrant roasted vegetables, all lightly enhanced with fresh herbs and a drizzle of olive oil for a comforting yet nutrient-packed meal.

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NUTRITION

322kcal
Protein
33.1g
Fat
16.4g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Sirloin Tip (141g)

1/2 cup chopped Red Bell Pepper (75g)

1/2 cup sliced Zucchini (65g)

1/2 cup halved Cherry Tomatoes (75g)

1.5 tsp Extra Virgin Olive Oil (7g)

1 clove minced Garlic

1 tsp chopped Fresh Rosemary

1 tsp chopped Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    Season the 5 oz lean beef sirloin tip with salt, black pepper, chopped rosemary, and thyme.

  • 3

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Sear the beef on all sides for about 2 minutes per side until a brown crust forms, then remove and set aside.

  • 4

    In the same skillet, add the remaining olive oil and sauté the minced garlic for about 30 seconds until fragrant.

  • 5

    Add the chopped red bell pepper, sliced zucchini, and halved cherry tomatoes to the skillet. Toss with garlic and a pinch of salt and pepper.

  • 6

    Place the vegetable mixture in the oven-safe skillet or transfer to a baking dish and roast in the preheated oven for 10-12 minutes, stirring once halfway.

  • 7

    Slice the seared beef and serve over the roasted vegetables, drizzling any remaining pan juices over the top.

  • 8

    Enjoy this balanced, herb-infused dish perfect for a nutritious dinner.

Herb-Seasoned Lean Beef Skillet with Roasted Vegetables

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

Herb-Seasoned Lean Beef Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Beef Skillet with Roasted Vegetables

Savor tender, lean beef seared to perfection and tossed with a medley of vibrant roasted vegetables, all lightly enhanced with fresh herbs and a drizzle of olive oil for a comforting yet nutrient-packed meal.

NUTRITION

322kcal
Protein
33.1g
Fat
16.4g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Sirloin Tip (141g)

1/2 cup chopped Red Bell Pepper (75g)

1/2 cup sliced Zucchini (65g)

1/2 cup halved Cherry Tomatoes (75g)

1.5 tsp Extra Virgin Olive Oil (7g)

1 clove minced Garlic

1 tsp chopped Fresh Rosemary

1 tsp chopped Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    Season the 5 oz lean beef sirloin tip with salt, black pepper, chopped rosemary, and thyme.

  • 3

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Sear the beef on all sides for about 2 minutes per side until a brown crust forms, then remove and set aside.

  • 4

    In the same skillet, add the remaining olive oil and sauté the minced garlic for about 30 seconds until fragrant.

  • 5

    Add the chopped red bell pepper, sliced zucchini, and halved cherry tomatoes to the skillet. Toss with garlic and a pinch of salt and pepper.

  • 6

    Place the vegetable mixture in the oven-safe skillet or transfer to a baking dish and roast in the preheated oven for 10-12 minutes, stirring once halfway.

  • 7

    Slice the seared beef and serve over the roasted vegetables, drizzling any remaining pan juices over the top.

  • 8

    Enjoy this balanced, herb-infused dish perfect for a nutritious dinner.