Seared Steak with Roasted Vegetables and Brown Rice

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

Seared Steak with Roasted Vegetables and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Vegetables and Brown Rice

Enjoy a savory dinner featuring a perfectly seared lean top sirloin steak served alongside fragrant, nutty brown rice and a colorful medley of roasted vegetables. A light tangy Greek yogurt drizzle ties the dish together, making for a balanced and satisfying meal.

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NUTRITION

553kcal
Protein
38g
Fat
28.5g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

1/2 cup cooked Brown Rice

150g Roasted Mixed Vegetables

1/4 cup Nonfat Plain Greek Yogurt

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss the mixed vegetables (zucchini, red bell pepper, and red onion) with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast in the oven for 18-20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, heat a skillet or cast-iron pan over medium-high heat. Pat the steak dry and season with salt and pepper.

  • 4

    Sear the steak for about 3-4 minutes per side for medium-rare (adjust the time based on your preferred doneness). Once cooked, remove from the pan and let it rest for 5 minutes.

  • 5

    In a small bowl, stir together the Greek yogurt with a squeeze of lemon juice, salt, and pepper to create a light sauce.

  • 6

    Serve the seared steak sliced against the grain, accompanied by the brown rice and roasted vegetables. Drizzle the yogurt sauce on top or serve it on the side.

Seared Steak with Roasted Vegetables and Brown Rice

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

Seared Steak with Roasted Vegetables and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Vegetables and Brown Rice

Enjoy a savory dinner featuring a perfectly seared lean top sirloin steak served alongside fragrant, nutty brown rice and a colorful medley of roasted vegetables. A light tangy Greek yogurt drizzle ties the dish together, making for a balanced and satisfying meal.

NUTRITION

553kcal
Protein
38g
Fat
28.5g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

1/2 cup cooked Brown Rice

150g Roasted Mixed Vegetables

1/4 cup Nonfat Plain Greek Yogurt

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the mixed vegetables (zucchini, red bell pepper, and red onion) with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast in the oven for 18-20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, heat a skillet or cast-iron pan over medium-high heat. Pat the steak dry and season with salt and pepper.

  • 4

    Sear the steak for about 3-4 minutes per side for medium-rare (adjust the time based on your preferred doneness). Once cooked, remove from the pan and let it rest for 5 minutes.

  • 5

    In a small bowl, stir together the Greek yogurt with a squeeze of lemon juice, salt, and pepper to create a light sauce.

  • 6

    Serve the seared steak sliced against the grain, accompanied by the brown rice and roasted vegetables. Drizzle the yogurt sauce on top or serve it on the side.