YOUR SOLIN GENERATED RECIPE
Seared Steak with Garlic Rice and Roasted Mixed Vegetables
Enjoy a perfectly seared 8-ounce sirloin steak paired with fragrant garlic-infused white rice and a colorful medley of roasted vegetables. The dish is finished with a drizzle of olive oil that enhances the roasted flavors of the vegetables, creating a well-balanced, satisfying dinner that meets your protein and calorie goals.
INGREDIENTS
8 oz Sirloin Steak
1/2 cup White Rice (cooked) with garlic
1 cup Mixed Vegetables
1 tbsp Olive Oil
2 cloves Garlic
Salt & Pepper
PREPARATION
Preheat your oven to 425°F for roasting the vegetables.
Begin by preparing the vegetables: chop carrots, zucchini, and bell peppers into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper.
Spread the vegetables on a baking tray and roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.
While the vegetables roast, mince the garlic cloves.
In a small pan, lightly sauté half of the minced garlic in a teaspoon of olive oil until fragrant, then add the pre-cooked white rice and stir to evenly distribute the garlic flavor.
Season the 8-ounce sirloin steak generously with salt, pepper, and a pinch of garlic powder if desired.
Heat a heavy skillet or cast-iron pan over medium-high heat. Add a small drizzle of oil and sear the steak for about 4-5 minutes on each side for medium-rare (adjust timing for your preferred doneness). Let the steak rest for a few minutes before slicing.
Plate a serving of garlic-infused rice alongside sliced steak and add a generous portion of the roasted mixed vegetables.
Finish with a light sprinkle of freshly ground pepper and enjoy your balanced dinner.