YOUR SOLIN GENERATED RECIPE
Seared Steak and Roasted Broccoli Bowl
Savor a perfectly seared 5-ounce sirloin steak, artfully sliced over a bed of roasted broccoli and a sprinkle of quinoa. Finished with a drizzle of olive oil and seasoned simply with salt and pepper, this bowl strikes a satisfying balance between robust savory flavors and a light, nutrient-packed profile ideal for a wholesome lunch.
INGREDIENTS
5 oz Sirloin Steak
1 cup Broccoli (raw)
1/4 cup Cooked Quinoa
1 tsp Olive Oil
Pinch Salt
Pinch Black Pepper
PREPARATION
Preheat your oven to 425°F for roasting the broccoli.
Season the 5 oz sirloin steak generously with a pinch of salt and pepper.
Heat a skillet over medium-high heat. Once hot, sear the steak for about 3-4 minutes per side for medium-rare, or adjust time according to your desired doneness. Remove from heat and let rest.
Meanwhile, toss the broccoli florets with the olive oil, salt, and pepper. Spread them out on a baking tray and roast in the preheated oven for 12-15 minutes until tender and slightly charred.
Prepare the quinoa if not already cooked, ensuring it is fluffy and warm.
Slice the rested steak thinly and assemble the bowl with a base of quinoa, topped with roasted broccoli and seared steak slices.
Serve immediately and enjoy your balanced, protein-packed lunch.