YOUR SOLIN GENERATED RECIPE
Seared Beef Strips with Roasted Vegetables and Chickpeas
Savor tender beef strips perfectly seared and paired with a medley of roasted bell peppers, zucchini, and red onion, complemented by hearty chickpeas. This dish delivers a balanced mix of savory protein, natural sweetness from vegetables, and a hint of herb-infused olive oil—ideal for a satisfying dinner.
INGREDIENTS
4 oz Beef Sirloin Strips
1/3 cup Canned Chickpeas (drained)
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
1 tsp Olive Oil
1 clove Garlic
1 sprig Fresh Rosemary
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F.
On a baking sheet, toss the chopped red bell pepper, zucchini, and red onion with olive oil, minced garlic, a pinch of salt and pepper, and a torn sprig of rosemary.
Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.
While the vegetables roast, season the beef strips with salt and pepper.
Heat a skillet over medium-high heat. Once hot, add the beef strips and sear for about 2-3 minutes per side until browned but still tender in the center.
In the last few minutes of cooking the beef, add the drained chickpeas to the pan to warm through.
Plate the seared beef strips and chickpeas alongside the roasted vegetables. Garnish with additional rosemary if desired.